The Colors of Spring
This year, the change of season has been a bit… unusual.
Many of us watched nature regain its colors from behind a window, as winter sweaters were quietly set aside at home, waiting for the end of lockdown to allow at least a walk through slowly repopulated streets. Solitude was eased by the digital world and social media, and through these virtual spaces, we found other windows to observe spring. One of these is undoubtedly www.langhemyfood.com, where the colors of the season have arrived with the new spring menu!
Let’s start with the must-have of Piedmontese cuisine: meat. White, red, or dark? The chef’s new creations cater to everyone.
Guinea fowl, the queen of lean white meats, is paired with giardiniera sauce and mixed vegetables, adding a sweet-and-sour touch to enhance an ancient tradition.
The renowned duck, with its rich dark meat, is lightened by the freshness of orange and takes its place among Chef Paganini’s appetizers.
The Piedmontese veal ribeye stays true to tradition with the tonal harmony of bagnèt ross, while the filet opts for the complementary color of bagnèt verd.
Vegetables and spices collaborate in crafting fresh, delicate first courses, where you get to choose your pasta type, exploring the diverse varieties of the subalpine tradition.
The aromas of marjoram, fine herbs, olives, and artichokes soothe the palate, without overshadowing the craftsmanship of the ancient-style pasta: tajarin or ravioli del plin?
And no, we haven’t forgotten about desserts.
The show begins with an aphrodisiac zabaglione, adorning the cake made with Tonda Gentile delle Langhe, the IGP-certified Piedmont hazelnut.
The dessert lineup also includes dry pastries: asole e bottoni, torcèt, and croccantino. Call them what you will, but don’t miss them.
The delicacy of chocolate finds its way into the lips of baci di dama, paired with crumiri in the proposal titled “The Lady and the Moustache.”
For those who simply can’t resist fruit, the classics are here: peaches, cocoa, and amaretti, as well as apricots and croccantino.
As with all great classics, the audience makes the difference. Tradition will never go out of style, as long as there are eyes ready to support and celebrate it.
Don’t let spring slip by while you watch it through the window: order it to your home.