Piedmont Specialties②
◎ 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] Piemonte
Part 2
○.Bread and pastries
*Grissini: Long, thin, hard-baked bread.
*. Biova: A small table bread. Sometimes used for panino (sandwiches).
* Focaccia Novese: Focaccia made with olive oil. Made near Novi Ligure.
*Amaretti: Small cookies made with almond flour.
* Savoiardi: A light and crispy finger biscuit.
* Sabaione: A sweet egg yolk cream whipped with wine.
* Gianduiotti: Smooth chocolate with a hazelnut flavour.
* Torta Gianduja: A cake made of sponge cake with hazelnuts and chocolate, sandwiched between chocolate cream, spread with apricot jam on the top, and coated with chocolate.
* Torta di Noccera: A sponge cake made with hazelnut flour.
* Birch di Dharma: A sweet made of chocolate cream sandwiched between two small hemispherical cookies.
* Panna cotta: A pudding made from fresh cream solidified with gelatin.
* Bone: A chocolate pudding containing amaretti cookies solidified with gelatin. The smooth texture of the amaretti cookies is a special feature.
*Martin Sec stewed in Barolo...A pear compote made by stewing small Martin Sec pears in Barolo (red wine).
*Meringue: A meringue made by whipping egg whites with sugar and squeezing them into bite-sized pieces and baking them at a low temperature.
* Oven-baked peaches stuffed with amaretti cookies...A dessert made by stuffing almond flour cookies into peeled peaches and roasting them in the oven.
*Monte Bianco: A confectionery made of chestnut cream topped with whipped cream. The name is "Mont Blanc" in Italian.
"Slow Food Presidio"
This concept was born from the idea of preserving traditional Italian cuisine.
* Caldo Gobbo from Nizza Monferrato (a caldo (Italian vegetable) with a relatively soft texture that is curved like kelp)
* Corno di Bue Peperoni from Carmagnola... Corno di Bue means "bull's horn".
* Peperoni (chili peppers) of local variety from Capriglio
* Piattella Canavesana from Corteggio...a type of kidney bean.
* Turnips from Kaprauna
* Red celery from Orvassano
* Bella cherries from Garbagna
* Wild strawberries from the hills around Tortona... They are similar in size and color to raspberries. They are sweet and have a pleasant aroma.
* Lamassine from Valle Bronda: a type of plum
* Old varieties of apples from Piedmont: Grigia di Torriana, Bras, Lunce, Gamba Fina, Magnana, Dominici, Carla, Carvalle, etc. Most of them are sour, and are best eaten boiled rather than raw.
* Tinca (a type of freshwater fish) from Ceresole d'Alba
* Sambuco lamb
* Morozzo castrated chickens
*Dark grey Piedmontese rabbit from Carmagnola
*.Saluzzo White hens and Piedmont Blonde roosters
* Piedmontese cattle
* Alpeggio Castelmagno: A semi-hard cheese made in small quantities from the milk of Piedmontese cows. Alpeggio cheese is made from the milk of cows that graze in the summer on high-altitude pastures in the Alps.
* Chevrin from Coazze: a fresh Robiola-type cheese made from a mixture of deer goat's milk and cow's milk.
* Macan: Produced in Macan near Monte Rosa. A hard cheese made from cow's milk.
*Montebole: A cheese made in the Crown Valley with a unique shape and three-layered dough (made from a mixture of cow's and sheep's milk, semi-hard).
* Traditional Robiola di Roccaverano: A fresh cheese made from 85% cow's milk, the rest goat's or sheep's milk.
* Seiras del Fen: Ricotta cheese from the Pellice Valley (made from whey of cow's, sheep's and a mixture of cow's and sheep's milk) that is wrapped in hay and aged.
*. Tuma cheese made from sheep's milk from the Langhe region...There are two types: young, aged for 10 to 15 days, and aged for over a month. Semi-hard type.
* Mustardera from Valli Valtesi: a cooked sausage made from pig's blood stuffed into intestines.
* Tortona Valley Salami: This salami is made in the three valleys around Tortona. It is made from pork raised in a semi-free range environment and aged for 90 days.
* Testa in Cassetta from Gavi: A processed product made by stuffing a pig's head, beef heart, tongue and tendon meat together with spices into the cecum of a beef cow.
* Paste di Meriga from Monregalese: cookies made from corn flour.
That's all for today.
Thank you for reading to the end today.
See you again next time on the La Fleur de Sourisier blog! (o^^o)
Au voir
À bientôt (A bientôt)
We're rooting for you.
#Miyagi #Sendai #sendai #miyagi #Sendai French #Homemade bread #French Sendai #Pasta #Surprise #Birthday #Date #Stylish #Fashionable #Night view #Sendai Station #Ichibancho #Ichibancho, Aoba Ward, Sendai City #Ichibashi #Hors d'oeuvres #Sendai gourmet #French cuisine #Sendai Bistro #All-you-can-drink #Private venue #Beef tongue #Banquet #Farewell party #Welcome and farewell party #Sendai wine #All-you-can-drink sparkling wine #Near the station #Wedding after-party #Restaurant wedding #Free drinks #For one person #Drinks set #Sendai girls' night out #Party #Sendai dinner #Popular in Sendai #Open on Sundays #Wine #For one person welcome #Drinks set for one person #Open until late at night #Sendai pasta #Meat French #Fish French #Sendai dinner #Takeout #Recommended for those working away from home #Ura Ichibancho #Gobashi Street #Christmas dinner
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
