Written by: Giuliano De Risi<\/p>\n
Taken from: https:\/\/www.firstonline.info\/il-cannolo-di-canepina-omaggio-de-il-calice-e-la-stella-ai-sapori-e-profumi-dei-boschi-di-castagno -della-tuscia \/<\/p>\n
What do Uccellacci and uccellini have in common, Pierpaolo Pasolini's poetic masterpiece, with the Brancaleone and Brancaleone army to the bombastic crusades by Mario Monicelli, with Romeo and Juliet, the tender love story signed by Franco Zeffirelli, and The Marquis del Grillo the unforgettable interpretation of Alberto Sordi again signed by Mario Monicelli, and, even more recently with I Medici, the successful Netflix series that went around the world, with the Borgias the Canadian historical series created by Tom Fontana broadcast on all major international TV, up to the latest secret Disney production shot in Vignanello's Ruspoli Castle inspired by the novel \u201cWhen You Were Mine\u201d by Rebecca Serle \u201d?<\/p>\n
The answer is: the search for evocative settings that know how to re-propose, indoors and outdoors, pristine atmospheres of the past, where it is still possible to touch that centuries of history have passed without ever giving a step to the attack of a globalization understood as homologation of behaviors, life models, consumption inspired by a world as a single industrial economic market to which the legibility of the past signs of the territory must be sacrificed for the conservation of the traces of past organizations.<\/p>\n
In that vast area of Tuscia that goes from Viterbo towards the Cimini Mountains, descending down into the upper Lazio up to Capranica, time has fortunately stopped due to the pride of the great historical traditions of this buffer zone between Lazio and Tuscany that the Popes over the centuries they managed in continuous alliances with powerful noble families who had to ensure common buffer to defend against attacks from the north to the Roman Curia.<\/p>\n
But the historical traditions of this area go back much further. The imposing forest of the Cimini di Faggi and chestnut mountains was the nightmare of the Romans who wanted to conquer the Etruscan territories, but had to give up their claims for a long time. No army could venture without having to count casualties. The Roman historian Tito Livio (IX 36-39) describes it as more impenetrable and frightening (send horrendous atque<\/em>) of the forests of Germany.<\/p>\n The small medieval village of Canepina (VT) stands right on the outskirts of the forest.<\/p>\n A hilltop community, surrounded by centuries-old chestnut groves. The chestnuts here, together with the huge expanses of top quality hazelnuts that all end up in Ferrero's Nutella and oil represent the three gold mines on which the economy of the inhabitants of this area is based in many ways still wild.<\/p>\n With the beautiful days of late October it is really worth a trip to enjoy the color of the changing leaves of the gigantic chestnut trees, some of which are real sculptural cathedrals that can only be embraced by four or five men, centuries-old castles full of history, of the charm of villages that have remained intact over time and of the good country cuisine that here is based only on genuine and healthy raw materials.<\/p>\n The AgriRistoro "Il calice & la stella" overlooks a small square in the historic center of Canepina, a small Osteria owned by the Brothers Felice and Giuliano Arletti, enthusiastic about the territory and its products that have brought the typical dishes of the local tradition to a level of excellence gourmet. The place has a remarkable charm and is a kind of museum restaurant. Its structure made up of small multi-level rooms clings to the centuries-old history of Canepina, Aperitifs and Wine Tastings are served in the 1200 Cellar, climbing up you enter the heart of the ancient castle walls that cross the room with the characteristic that the Osteria has two entrances on different floors. The most evocative is the one that opens onto Palazzo Farnese built by Alessandro Farnese, who rose to the throne as Pope Paul III, for his son Pierluigi, today the seat of the municipal administration and the summer \u201coutdoor\u201d of the Agriristoro. A fascinating place to sit and breathe the story of cardinals, enlightened nobles, palace conspiracies, disturbing stories (the Vasanello castle not far from here hosted Giulia Farnese, known as the beautiful, who became the lover of Pope Alexander VI Borgia and Lucrezia Borgia ).<\/p>\n Here and there large stone walls, small windows, ancient capitals, niches and fountains<\/p>\n For us, says Felice Arletti \u201cA dish is judged not only by its goodness, but also by the stories it tells. This is why we like to transform the products of our land to restore value to food, respecting those who produce it and the seasonality and its flavors. The products, if not directly from our farm, come from Tuscia, we know all the producers personally and with them we share the idea of excellence and territory. Space, therefore, for flours made from ancient grains, hemp, chestnut hazelnuts and mushrooms, but also meats raised in the wild, or semi-wild. Space for local meats such as Viterbo's heifer, Viterbo's green hare rabbit and slowfood products such as Viterbo's susianella, cooked salami \u201d.<\/p>\n Here is the winning recipe of this welcoming place, and it is certainly not a small thing that in a few years has been able to conquer a place of absolute importance not only in the region. Those who sit at their tables find themselves in front of an intelligent kitchen to be savored calmly, a cuisine that pushes on innovation and contamination, made of tradition and passion aiming to excite in the awareness that everything starts from the territory and from the story, sometimes poetic , of the ancient stories of these gardens on the slopes of the Cimini.<\/p>\n Monte Pizzo is the name with which the locals call the top of Monte Cimino due to its pointed shape.<\/p>\n From September onwards, walking in the woods in search of excellent mushrooms you will encounter piles of chestnut wood trunks, due to pruning. That image, of small chestnut wood trunks, arranged one on top of the other and the scent of porcini mushrooms in the air inspired the idea of the dish. The phyllo dough cannoli reconstruct the wooden trunks, filled with a laurel chestnut mousse on a base of porcini mushroom cream.<\/p>\n Recipe for 4 people<\/strong><\/p>\n 20 gr of filo pastry<\/p>\n 500 gr of fresh chestnuts<\/p>\n 150 cl of vegetable cream<\/p>\n 10 bay leaves<\/p>\n 500 gr of porcini mushrooms<\/p>\n 200 gr of potatoes<\/p>\n garlic<\/p>\n extra virgin olive oil to taste<\/p>\n Salt to taste<\/p>\n pepper as needed<\/p>\n cut the phyllo dough into squares of 10 cm, wrap each square on a steel cannoli coated with extra virgin olive oil and bake them for 10 m at 200 \u00b0 remove the external and internal peel of the chestnut, cook the chestnuts in water, bay leaf and salt for 15\/18 m until overcooked, drain the chestnuts and blend in a mixer with the addition of 1\/3 of vegetable cream<\/p>\n For the soup, clean the mushrooms, cut them into small cubes or small pieces, and cook them in a pan with oil and garlic.<\/p>\n Meanwhile, cut 200 grams of potatoes into small cubes, pour everything into a saucepan and add the vegetable broth, cook over low heat for 15 minutes, then add the mushrooms and finish cooking until the broth is completely absorbed.<\/p>\n Blend everything with a mixer and strain the cream.<\/p>\n Fill the cannoli with chestnut cream, and place them crosswise on the porcini mushroom base.<\/p>\n Written by: Giuliano De Risi<\/p>\n Taken from: https:\/\/www.firstonline.info\/il-cannolo-di-canepina-omaggio-de-il-calice-e-la-stella-ai-sapori-e-profumi-dei-boschi-di-castagno -della-tuscia \/<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":" A small gourmet restaurant in Canepina in the heart of the Viterbo Tuscia, land of popes, of intrigues, of infighting against the great papal nobility, offers a cuisine that rediscovers the gastronomic values of the territory in an innovative way. The cannoli with chestnut cream on porcini mushroom cream is inspired by a walk in the impenetrable forest of the Cimini mountains, an Etruscan refuge against invasions by the Romans<\/p>","protected":false},"author":1,"featured_media":2086,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_angie_page":false,"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"page_builder":"","footnotes":""},"categories":[10,16],"tags":[],"class_list":["post-2085","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-press-tv","category-riconoscimenti"],"yoast_head":"\nThe recipe: Monte Pizzo, filo pastry cannoli, laurel chestnut on porcini cream soup<\/h3>\n
Method<\/h4>\n
Presentation<\/h4>\n