We reopen, in the name of the beautiful season. Il Calice e la Stella is lucky enough to be able to invite its loyal guests to a preview of its summer flavours: on Thursday 28th, live from Prova del Cuoco on RaiUno, Felice Arletti presents his fresh version of the Ceciliani Cacio & Pepe which you will then be able to taste at the tables of the AgriRistoro in Canepina (VT) from 4 June, the day of the completely safe reopening of the Calce e la Stella premises after complete sanitisation and with the necessary distances established for the post-Covid restart.
Let's start again with a sunny dish: the protagonist is the traditional pasta, the Ceciiani, which together with the maccaroni (aka hay) are the emblems of the Canepinese gastronomy, the only one that led the gastronomy historian Italo Arieti to dedicate several specific pages to it in his now historic study La Tuscia a Tavola, encyclopedia of family and popular cuisine from Tuscia Viterbo. The recipe we present is indeed warm Ceciliani, to be consumed both on the plate and in foil, seasoned with a sablé of pecorino from our land, enlivened by the spiciness of pepper and made fresh by the grated lemon zest. A hymn to the summer with the watchwords: freshness, acidity, summer!»
Canepinese pasta is cooked as is traditionally done for hay, i.e. boiled (with a slightly prolonged cooking) and then passed in a hemp cloth (hence the name of the village in the Cimini Mountains) which absorbs the excess humidity and They cool it before being seasoned with cheese and pepper and sprinkled with lemon peel which brings acidity and aromatic freshness.
This year, then, Il Calice e la Stella offers its guests an extra treat: the possibility of having lunch and dinner in the heart of the historic center and under the stars, immersed in the enchanted atmosphere of Piazza Garibaldi close to the beautiful eighteenth-century fountain . Happy preview to everyone, Thursday 28th May, and see you again at our tables from 4th June.
Good restart and good summer everyone!
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