THE TABLE OF CHIANTI - POETRY LEONARDO MANETTI

PHOTO FRANCESCA DEL GOBBO 
www.chiantipoesia.blogspot.it/francescadelgobbo

THE TABLE OF CHIANTI  Leonardo Manetti

Land dotted by castles, rural churches, farms and old mills

protected by a holy exception,

the Sangiovese grapes.

Historical scents and flavours: Wine, Oil and Vin Santo.

Cold cuts such as the well-known Finocchiona.

Cheese, Pecorino or Marzolino.

Excellent the Lord of the Beans,

the Fagiolo Zolfino and its precious yellow spice,

the virtuous Zaffran.

From Florence to Siena, along the road of the Gallo Nero

the elderly farmers’ wives pass on the traditional

cooking.

Crostini with Fegatini, Fettunta with Garlick,

Ribollita with Black Cabbage during the winter,

Panzanella with Basil in the summer,

Pappardelle with Hare Stew,

Pappa al Pomodoro,

Roasted Wild Game,

Bistecca alla Fiorentina,

Sausages and Beans, Florentine Tripe,

Bocca di Dama, Castagnaccio, Zuccotto,

Panforte, Cantucci, Frittelle, Cenci and Ricciarelli.

The desserts and cakes are a joy of different flavours and forms,

Schiacciata alla Fiorentina or with l'Uva,  Africani or Poppe di Monaca.

Glossary

Fagiolo Zolfino – Zolfino bean

Gallo Nero – the Black Rooster

Crostini with Fegatini – Crostini with chicken liver

Pappa al Pomodoro – Tomato mush

Bocca di Dama - Mouth of a Woman

Castagnaccio - Chestnut Cake

Zuccotto - Sponge cake with cream, chocolate and candied fruit

Panforte - Senese nougat-type cake

Frittelle - Crumpets

Cenci - Strips of fried dough

Ricciarelli - Almond cookies from Siena
Africani - Meringue made with the egg yolk

Poppe di Monaca – Meringues

TRANSLATION: KATARINA ANDERSSON

www.katarina-andersson.com/blog

PHOTO FRANCESCA DEL GOBBO
 www.chiantipoesia.blogspot.it/francescadelgobbo