As they say, it takes a village to raise a child and a decent food community to make a seasonal long table lunch. Perth Slow Food launched their Seasonal Lunches in appropriate fashion at Trattoria Valdarno. The family-owned restaurant is home to Terra Madre delegate Valerio Fantinelli, who drove much of the idea and the five course meal. Wines were supplied and represented by Pam Lincoln of magnificent Reisling makers, Oranje Tractor; Baldo Lucaroni of the very trad Porongorups winery, Montefalco; and winemaker Kate Morgan’s [sent apologies] new venture, Ipso Facto. Absent but having provided the pig for the meal was Annie Kavanagh of Spencer’s Brook and up from Dumbleyung was Biodynamic wheat farmer, Terri Lloyd, whose Eden Valley flour was used to make the bread.
Looking forward to Spring.
Starter Ciccioli with breads and oil, this dish celebrates an Italian tradition of wasting not a thing, it is made from seasoned pressed meat
Entrée Cotiche e fagioli, winter greens serve on crusty bread. This dish comes also from the same tradition of wasting not a thing, using pig sking belly. Typical winter dish that features beans in a rich tomato sauce.
Pasta Papparrdelle con trio di funghi e tartufo. Home made egg pasta with three seasonal mushroom and Italian black winter truffle. Typical Abruzzese dish with a butter and white wine sauce. The truffles marry beautifully with mushroom.
Main Polpette di mele e maiale con arrosto. A roast of mixed cuts of pork with apple meatballs and winter vegetables. Beaucse there is often a hortage of vetables in an Italian winter, fruit is used as a substitute.
Dessert Arance ripiene. Cara Cara orange filled with flavoured whipped cream, jroasted almonds and finger limes.
