di Paolo Ciri.
ITALIANS DO EAT BETTER
“Con questo sgrammaticato gioco di parole vogliamo citare lo slogan “Italians do it better”, già parafrasato dal Prof. Martoglio in “Italians do Erasmus+ better”. E riassumere i complimenti ricevuti nel testo sotto riportato.
Al termine dei corsi Erasmus+ per docenti abbiamo organizzato un pranzo ospitando la “Prof.” Lucy E.M. Norris. E lei non ha resistito: ha sentito la necessità di commentare con questo scritto quanto ha potuto degustare e vivere da noi.
Un menu riferito interamente alla cultura siciliana, isola che con il nostro Istituto ha un lungo e serrato legame. Tutto ciò ha fatto sentire la nostra ospite “la persona più felice del mondo“!
by Lucy E. M. Norris.
The catering and hospitality students provide unforgettable dining experiences under the careful guidance from the master chef, Professor Cesarò and Professor Liccati, the Director of Service. On the day I was lucky enough to experience the attentive service and mouthwatering dishes, the lesson of the day was Sicilian. Our gastronomic voyage around this island, began with an antipasti, Pidoni alla Messinese, a perfect parcel of finely diced prosciutto and local cheese, served on a bed of lettuce and
timato. The textures and tastes complemented each other perfectly, and kick-started our taste buds. The first course consisted of two types of pasta, spaghetti all’eoliana, in an earthy tuna and tomato based sauce, alongside a fresh artisanal pasta macaroni alla Norma oozing rich tastes of swordfish in a delicately flavoured sauce. For some, the salt might prove to overwhelm the flavours slightly, but then British chefs are mandated by health executives to go very easy on this condiment. That said, this dish was a triumph of flavours, perfectly accompanied by the Pinot Grigio beautifully served by our smiling, congenial waiter, Alagio.
The second course was a triumph of mouth-feel; and it was hard to talk when faced with a mound of potato and cheese topping a flavoursome pancetta with just the right amount of crispness. This was served with a croquette-like trio of breaded minced meat presented on fresh lemon slices. This took me in my mind to a sunny day on a Sicilian beach side tavern,
wondering just what Inspector Montalbano would make of the rich offerings. If all these dishes weren’t enough, the pudding was a mouth-watering concoction composed of a ricotta based flan, adorned with cinnamon match sticks. Without doubt, the Inspector would be delighted to observe the attention to detail showed by his fellow Sicilians, the students in class 4B (Lisa, Giorgianni & Riccardo) and all their colleagues.
A long lunch in congenial company, with unobtrusive but carefully poised service, and dishes that are presented beautifully…. what more could one wish for? On this wet mid-day in February I felt the luckiest person in the world. Miniature works of art, splashes of fiery reds and verdant greens slicing across the white china – a rhapsody in my mouth.
These young people will go far, and if this restaurant were to open to the public, I predict this successful showcasing of talent would attract anyone who cares about food and hospitality. Hats off to the professors – in your hands the next generation is seizing the opportunities you are showing them. The world is your oyster, and Spoleto has a new gastronomic jewel.
Bravo, Baravissimo, very well done. Now, how about a pop-up restaurant in collaboration with the business students, during the summer festival months?
I’m booking my ticket!
Easynews
