Piedmont specialities
◎ Sendai French Chef's Blog
From Sendai Station, walk for 17 minutes (southwest) towards Tohoku University's Katahira Campus.
From Aoba-dori Ichibancho Station on the Sendai City Subway Tozai Line, walk 6 minutes southwest towards the Sendai High Court.
Ura Ichibancho, along Gobashi Street
Opposite Mitsuharasha, on the first floor with the French flag on display
French home cooking and wine
[La Fleur de Suligier]
Owner chef Fumihito Sato
is.
Today, I will do my best to be of service to you.
I hope you will find this encounter to be a very valuable and meaningful one.
Please stay with us until the end.
Today I would like to talk about Italian regional cuisine.
Italy and France are not only neighboring countries, but they also share the same climate and ingredients in some regions, so they have many similar dishes.
This is a story about Italian cuisine, especially regional cuisine.
[Specialty products of Piedmont]
Part 1
○.Cereals
*.Rice (Vercelli and Novara provinces)
*.corn
○Vegetables, fruits, mushrooms, nuts
Peperoni (Carmagnola)
* Caldo (Chieri, Castelnuovo Belbo): A vegetable that is shaped like celery and tastes similar to carciofi (artichoke).
* Green asparagus (Santena)
* Small onions (from around Ivrea) – Used for pickling.
* Chestnut (Cunea poves)
* Chestnut (Susa Valley)
* Cherries (Bechetto Torinese)
*.Peach (Velvedo, Monte Roero)
＊.Porcini mushrooms (Pinero)
*.White truffles (around Alba)
* Hazelnuts (Tonda Gentile delle Langhe variety) (Langhe region)
○ Seafood
* Trout
* Pesce Persico: Kawasaki Suzuki
*Colegone: A type of freshwater fish found in lakes
*.Cotinka: a freshwater fish of the carp family
○ Meat
* Piedmontese cattle...The Calu is famous as a meat market.
*.Frog (Province of Vercelli, Province of Novara)
*.Snails (Borgo San Dalmazzo)
*. Castrated chicken (Morozzo)
○ Cheese
*.Gorgonzola (beef, soft, blue mold)
*.Bra (cow, Tenero is soft, Duro is hard)
*.Castelmagno (beef, hard)
*.Murazzano (sheep, soft/may contain a small amount of milk)
* Rasquera (cow, hard milk, sometimes with a small amount of goat or sheep milk added)
*.Robiola di Roccaverano (beef, goat, sheep, fresh)
*Thoma Piemontese (beef, hard)
*.Seiras (available in cow's milk, sheep's milk, fresh and aged types; also available in a mixture of cow's milk and sheep's milk) is a type of ricotta cheese made from whey.
*.Bettermattu (beef, hard)
*.Caprino (goat, fresh)
*Taleggio (beef, soft)
*Grana Padano (beef, hard)
○ Processed meat products
* Salam dura duya – Salami marinated in pork fat.
* Cacciatorino: A small pork salami with red wine added. A young aged type.
Lardo: Pork back fat marinated in salt containing rosemary and then aged.
Salame Cotto: Salami made from roughly chopped pork and red wine, then boiled.
Salame delle Valli Tortonesi: This salami is made from coarsely chopped pork and is produced near Tortona.
Salame di patata: Salami made by mixing boiled potatoes with pork.
Prosciutto Crudo di Cuneo: Uncooked ham made from pork thigh.
Salame Cremona: A prosciutto made in the Cremona region that is aged for more than five weeks to bring out the garlic aroma.
Mortadella Bolognese: Bolognese-style sausage made with pistachios and olives.
Salami Italiani alla Cacciatore... As the name suggests, this is the salami that hunters carried with them when they went hunting. It has no particular flavor and is easy to eat.
That's all for today.
Thank you for reading to the end today.
See you again next time on the Lafleur de Sourisier blog! (o^^o)
Au voir
À bientôt (A bientôt)
We're rooting for you.
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When it comes to French cuisine in Sendai, La Fleur de Sourisier is the place to go.
【La fleur de cerisier
It means "cherry blossom" in French.
Our hope is that our store will take root in this town like cherry blossoms and become a place that is loved by everyone.
We hope that our store can be of service to you.
La Fleur de Suligier
Sendai City Aoba Ward Ichibancho 1-15-20
Sonoda Building 1st Floor
TEL 022-724-7448
Reservations
Fumihito Sato
