Towns of Lazio: Alatri

      Last weekend, we had one of the last days of warm sunshine until March or April, I fear.  We took full advantage and headed straight down to the Hernico mountains, stopping by the city of the popes, Anagni, along the way.  Anagni is a gorgeous town in Lazio that is not to be missed, but, when it came to choosing a place to eat for lunch, Alatri has one of my favorite osteria in Lazio.  Being about a 30 minute drive from Anagni, we booked the last two places available at the Osteria Bacco e Ciacco, and had ourselves a wonderful day out.
     Alatri is a wonderful town nestled in the heart of the Hernico hills.  The Hernico Hills are to be found in the south of Lazio, in the region of Frosinone, and border with Abruzzo.  They are both cultural and natural treasure in Lazio with their picturesque mountains which are perfect for hiking, and birdwatching, skiing.  Then, the 16 historical towns that make up the mountain  community.  They are named after a pre-Roman culture that once resided in the area, the Hernico, who were eventually assimilated and swallowed into the Roman empire. 

 

View from the acropolis of Alatri

 

Alatri is the best preserved town of the province, the town walls and acropolis date back to the 6th century B.C. and are still intact.  The walls of the town best show the the technology of the Hernico people.  They are huge and will impress even the most cynical of people. 

  

The large size of the massive stones brings to mind the legendary Cyclops, after whom they are named.  Cyclopic stones.

 

 

The outside wall of the 6th B.C. acropolis

 

«Ye citizens were wont to call me Ciacco;
For the pernicious sin of gluttony,
I, as thou seest, am battered by this rain.» (Inferno, VI, 52-54)

     The name, according to Buti, one of the oldest scholars of Dante,  suggests a derogatory nature of this name: "Ciacco is said to be a pig's name, hence he was called this way for his gluttony"  Bacco, or, Bacchus, of course is referring to the roman god of wine.  With a name that refers to the sin of gluttony and the pagan god of pleasure and wine, one may expect delicious treats inside.  And they definately to be had. 
     This was our third visit to the osteria, and we were a bit skeptical when we entered into its new location.  Our first two visits had been darling.  The osteria was a hole in the wall with the capacity to seat about 15 people, max.  The new location is to levels and has the capacity to seat at least 50 people.  With the change, would the quality of the food change?  Would the service be less friendly and personal?  It only took us about 5 minutes to realize there was nothing to worry about.  They were able to move to a bigger location based on the quality of the food.  The place was packed, the service excellent and friendly with the addition of ONE waitress, and the food, in a word, excellent. 

 

We started with a bottle of local Cesanese del Piglio, which you can read about HERE. 

Mixed grilled vegetable and crostini antipasto

 We started with the mixed grilled/roasted vegetables and mixed crostini. This included grilled marinated eggplant, grilled marinated zucchini, roasted red peppers, grilled radicchio, and roasted fennel.  Everything was prepared perfectly.  The vegetables were the most flavorful I have ever eaten.  The marinated eggplant was incredible, perfectly grilled with delicate flavors of olive oil, garlic, and Italian parsley.  I could tell each vegetable was individually prepared because they all retained wonderful aromas, texture, and flavor balance.

 Crostini with black truffle sauce

The main event for me were the mixed crostini, which are small toasts.  They came with a small amount of oil dribbled over them, and with tiny serving bowls and spoons for self service.  The sauces were all homemade, fresh and lovely.  They included black truffle sauce, hot peppers, and an olive paste.  Of course my favorite was the black truffle, which paired excellently with the Cesanese del Piglio. 

Close up of roasted fennel and grilled vegetables.  

Primo: Strozzapreti with a walnut and pumpkin sauce

     For my first course, I ordered the strozzapretti with a walnut and pumpkin sauce.  Strozzapreti are a simple handmade pasta made from water and flour, which which are then manipulated into a sort of corkscrew shape.  Their name means, "strangled priests."  Even though the name is historical, it is a bit relevant in today's Church atmosphere.  I have also seen they called "Strangled Husbands."  

    My dish was outstanding.  The walnuts gave it a bite while the pumpkin gave it a velvety smooth texture.  It was creamy, rich, and hard not to stuff the entire plate in my mouth at once.  The pasta was perfectly cooked as well, and each corkscrew held the sauce well, ensuring that each bite was a luxury of pasta and sauce.  I am sure this would not be difficult to make at home.  While I was eating them, I couldn't help but imagine thinly sliced white truffles on top.  Maybe next time I should bring one of my Tuscan truffles with me and secretly slice the truffles over it while nobody is looking. ;)

 

Cime di rape in padella

     For my second course I ordered a side dish of cime di rape in padella, which are sauteed field greens from the area.  Man,  it was a delicious plate and a great way to finish off my meal.  I love cime di rape because it is both slightly sweet, when cooked with garlic, and slightly bitter.  It is healthy as well.  One cup of this vegetable will provide more iron than a beef hamburger patty, which I would never eat because beef is disgusting and comes from a murdered cow.  I'll take the field greens, thanks!

I actually finished off with a few slices of pineapple.  I like to end my meals with a piece of fruit to aid digestion.  Pineapple is fill of enzymes that are perfect for this.  

Osteria Bacco e Ciacco

Via Duomo 11

Alatri, FR

0775 447090

reservations recommended, closed Mondays

For a fun day trip from Rome to Anagni and Alatri contact Antiqua Tours

Truffled Roasted Pumpkin Risotto

Truffled Roast Pumpkin Risotto

There are few things in life that are both as delicious and aromatic as pumpkins and truffle.  It is my pleasure to offer you a fragrant and mouth-watering recipe of truffled roasted pumpkin risotto.  In a previous post, I  presented some photos of the vegetable treasures I bought from the nuns down the road and some photos of the truffles I bought at the White Truffle Festival in Volterra.  I also mentioned that my house had been robbed and that the thieves made off with my computer, so I was unable to write a blog.  Since then the police in Guidonia called us to tell us they caught the thieves and had our fur covered computer waiting for us to pick it up.  So, I now have my computer, I can upload my photos, and continue to offer you delicious and scrumptious vegan meals that will conquer even the most hardcore meat eater.  

Ingredients for 4-6 people:

1 kilo of fresh pumpkin, do not use canned

One large yellow onion

2 cloves of garlic

1 Bouillon cube

1-2 tbsp of truffle salt (easy to make at home)

Truffle paste(optional)

5 cups of Arborio rice

One small black or white truffle to slice over risotto

Directions:

First, you'll want to slice up half of a large pumpkin into quarters of thirds, put it in a pan and roast it until the pumpkin "meat" becomes soft and you can scoop it out of the skin.  While the pumpkin is roasting, put the garlic and onion in a food processor to finely chop, remove the onion and garlic and rinse out the processor because you will need to use it again.

Put the pumpkin into the blender, without the skins, of course, add a tablespoon of truffle sauce or paste(make sure it does not have cheese added to it) also add one tablespoon of truffle salt and blend into a puree.  Set aside.  

Since I was making for a larger amount of people, I used a large pot instead of my deep pan to make the risotto.  In a large pot add olive oil (not the truffle oil, as most of it is disgusting and chemical laden), about a teaspoon of truffle salt, splash of white wine, bouillon cube, the finely chopped onion and garlic and sauté until the onion is almost clear and translucent.  

Stir in the rice without water and allow the rice to simmer with the onion and garlic while stirring for 2-3 minutes, or until the rice starts to slightly toast.  Then, slowly add in a a cup of water at a time, add one cup, always stirring, and then allow the rice to absorb the liquid.  After about 3 cups of water...

...stir in  the pumpkin puree, add more water while always stirring the rice slowly until the rice is al dente and has a creamy texture.  About a minute before serving, add another tablespoon of truffle sauce/paste

With a ladle, put about 3 scoops of the risotto in each bowl and shave the fresh truffles over each bowl, and serve.  Buon Appetito!!

This meal was incredibly rich and decadent.  Everyone was begging for seconds, and we thoroughly enjoyed the risotto with a bottle of Gewurztraminer from Alto Adige, which paired perfectly with the aromatic pumpkin and truffle dish.  

Making the Connection

This is a film is a great film on the link between us, our diet, and our impact on the planet as well as non human animals. A great short film that I think all should watch!  A film by Environment Films for The Vegan Society.

Making the Connection: HERE

Gary L. Francione: The Abolitionist Approach to Animal Rights Say "no" to animal slavery. Say "no" elitism. Say "no" to hierarchy. Say "no" to animals as property. Say "no" to violence. Say "yes" to veganism. It's so very easy. It really just takes your willingness to say "yes."

Animal Rights: The Abolitionist Approach

Why I love Italy in the Fall....

I just spent the weekend in Tuscany with Ettore and his mom, and it was fantastic!  I was able to attend the White Truffle Festival in Volterra, which I am soon going to write a blog on.  Unfortunately my house was robbed last week, and my computer stolen, so I don't have a proper computer with WORD, so it may bit awhile until I can write about anything with substance.  In  any case I felt compelled to leave you, my readers, with a few photos of what I bought at the market today, and also some photos of the black and white truffles I bought.  I love Italy in the fall because mother nature is really showing off her gifts.  As a vegan it is my favorite time of year, there are chestnuts to gather and roast, truffles, pumpkins and all sorts of lovely veggies available.  I usually go down the road to buy my produce.  I buy it from a local convent of nuns and friars who have dedicated themselves to cultivating organic produce that is in season and in harmony with the land.  It is less than a kilometer away from my house and they also sell whole grain pasta.  Right now they are swimming in pumpkins, so I decided to ease their burden, and plan to make some pumpkin soup this week.  Enjoy the photos!

 Black and White Truffles, the Food of the Goddess

 If I could only smell one thing for the rest of my life, I'd be happy with the aroma of a white truffle!

Lovely veggies from the organic market down the road.  I'm thinking pumpkin soup, pumpkin risotto, roasted veggies, and I am going to can melanzane sott'aceto this year

Happy Harvest Everyone!!

Wines of Lazio: Cesanese del Piglio

Wines of Lazio:  Cesanese del Piglio

Casale Della Ioria

Cesanese del Piglio

Tenute della Ioria

2007

DOC

     It would be nearly impossible to have any sort of discussion on the wines of Lazio without discussing Cesanese del Piglio, Lazio’s first wine to acquire the D.O.C.G appellation.  We frequently take day trips to the region of Frosinone, which is south of Rome, we go for the fabulously underrated food and wine that we find in the many nearly abandoned towns in the mountains.  Piglio is a town in the ernico Apennines which is built on the foundations of a pre-roman town.  Piglio is near the medieval papal town of Anagni, and a day drip to a winery and a cultural visit to Anagni and lunch at Piglio make for the perfect day trip from Rome.  I  have already written about it HERE.  Piglio is now home to Lazio’s first DOCG wine(in 2008), a heartwarming red wine made from the Cesanese grape. 

     One of my favorite producers is Casale Della Ioria owned by the Perinelli family.  They make two Cesanese del Piglio, both from the Cesanese di Affile grape.  I am quite fond of the 2007 Tenuta della Ioria.  When we tasted it, when were in the amazing medieval town of Alatri which I think has Lazio’s best olive oil.  It is an intense ruby red wine, with gorgeous legs and great consistency.  It is suggestive of cherries under alcohol, blackberry jam, fennel, tobacco, earth tones, mushrooms, and sweet red peppers.  After w few minutes the dried red roses start rolling over everything, evocative of a very sensual perfume commercial from the 90’s.  It had balsamic notes.  In a nutshell,  a very complex and intense nose, but still developing.   Towards the end of our evaluation we started to smell coffee, but then we realized the waiter was making espresso!  This wine is dry, full bodied, with nice freshness.  I thoroughly enjoyed its rich but well balanced tannins that were harmonious with the weight and silky structure with slightly bitter finish.  It has a long finish that kept reminding me of fruits and dark earthy minerals.   I think this Cesanese has a great potential to age and soften but to remain complex.   A great wine in the winter to serve with complex and bitter foods, or roasted veggies with rosemary.

Wines of Lazio: Frascati Superiore

Wines of Lazio: Frascati Superiore

Casale Mattia

Frascati Superiore

Terre del Casale

DOC

2008

     Frascati is the white wine most often consumed by the Romans, and most of its production makes its way down the hills of the Castelli Romani to be consumed in the trattoria and osteria of Rome.  Typically in Lazio winemakers make wines for quantity over quality, so there are many mediocre Frascati bottles out there, but there is hope.  There are a number of producers that are making great Frascati wines that evoke both the fertility of the land and the aromas of the grapes used.  Frascati does not need to be a boring and tasteless wine at all.  Casale Mattia is making great wines from organic grapes and a combination of modern and traditional winemaking.  They use all natural methods in their wine making process including natural yeasts instead of GMO yeasts.  

     I tasted a 2008 Casale Mattia Frascati Superiore called “Terre Del Casale.”  I quite enjoyed it, thug I feel that most Frascati are best when consumed in their first year.  Visually, I could tell it had a bit if age(for a Frascati), as it was darkening.  It was a very crystalline hay yellow with moderate consistency with average arches.  The hay color had a bit of golden hue in it as well.  It had very intense aromas that were clean and crisp which were suggestive of citrus such as grapefruit, lemons, and limoncello.  Underneath all that was the aroma I most associate with a Frascati, apricot.  It also had undertones of citrus flowers, fresh cut grass, shell like minerals, and fragrant bread.  On the palate it was medium bodied, dry to off dry, very fresh, silky, and with a long mineral finish which came directly from the volcanic soil the vines are planted in.  I enjoyed every sip, and think it is a perfect white wine for the spring and summer, but even in the cooler months when we start to make soups.  The aromatic qualities would pair perfectly with a warm minestrone or vegetable risotto.  

Urgent Adoption after 14 year in a Shelter...Alberto deserves a family!!

 UPDATE:  ALBERT HAS FOUND A HOME!!!!!!!!!!!!!!!!!!!!!!!!!

 He is Alberto, a small and invisible dog who has spent his entire life in a small box. Alberto unfortunately did not have anything in life as he was locked up in the kennel when  still young and with great desire to live, but his exuberance , his vivacity, year after year have faded due to a prison term that has been for too long.  He has known only a life with gravel and loneliness, no cuddling, no walks, no grass .... Now, at age 14 Alberto year is pretty wary of people, but is he wrong? Who would not be against a hand that he long ago considered friends forever, for life, and instead was just locked up forever in a prison? Perhaps Albert has lost hope of finally finding a bit of love, but not us, we would like for him a true adoption of the heart that can make him understand that not all hands are bad, some can give a lot of pampering, we would like for him to find a real home with a nice soft and warm bed and a bit of serenity .... now he is very old and time is running out !!!!!! He should get along with both male and female dogs.  14 years is a long time but Alberto deserves his ransom !!!!!!  Daniela 348 1013553  Rossella rosresto@libero.it  339 1233445

  in English Ettore 349 719 7590

Lui è Alberto, un cagnolino piccolo e invisibile che ha praticamente passato la sua vita chiuso in un box.Alberto purtroppo dalla vita non ha avuto proprio niente visto che è stato rinchiuso in canile ancora giovane e con tanta voglia di vivere, ma la sua esuberanza, la sua vivacità, anno dopo anno sono sfiorite a causa di una prigionia durata troppo a lungo, che gli ha permesso di conoscere solo ghiaia e solitudine, niente coccole, niente passeggiate, niente erba....Ora, all'età di 14 anni Alberto è piuttosto diffidente nei confronti delle persone, ma come dargli torto? Chi non lo sarebbe nei confronti di una mano che lui, tanto tempo fa considerava amica per sempre, amica per la vita, e invece proprio per sempre lo ha rinchiuso in una prigione? Forse Alberto ha perso la speranza di trovare finalmente un pò di Amore, ma noi no, noi vorremmo per lui una vera adozione del cuore che gli possa far capire che non tutte le mani sono cattive, alcune sanno dare tante coccole; vorremmo per lui una vera casa con una bella cuccia morbida e calda e un pò di serenità.... ormai è molto anziano e il tempo stringe davvero tanto!!!!!!Va tranquillamente d'accordo sia con maschi che femmine.14 anni sono tanti ma Alberto merita il suo riscatto!!!!!!  Parma, info e adozioni Daniela 348 1013553  Rossella rosresto@libero.it  339 1233445