Traditional Abruzzo cuisine
[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.
[Abruzzo]
ABRUZZO
Following on from last time, this time we will be introducing the Abruzzo region.
《Traditional cuisine of Abruzzo》
Part 1
◎Adriatic coastal cuisine
*Spaghetti alle vongole: Spaghetti vongole. A typical oil-based pasta dish with plenty of clams.
*Risotto alla marinara: Seafood risotto. This risotto makes full use of the flavor of fresh seafood caught in the Mediterranean Sea.
*Minestra marinara: A rich seafood soup made with sole, turillie (red mullet), squid, clams, etc.
* Brodetto pescarese: A bouillabaisse-style seafood soup from the Pescara area. Traditionally, it is made with rockfish, stingray, octopus, and spiny lobster, and is made without tomatoes and with onions and pepperoni.
*Assorted raw shellfish with lemon
*Seafood salad
*Scapece alla vastese: Deep-fried fillets of bottom fish such as rays, marinated in wine vinegar with saffron.
*Agostinelle fritte: Fried small red mullet (agostinelle).
* Marinated small squid: Raw small squid marinated in a marinade. The marinade contains olive oil, wine vinegar, onion, peperoncino, etc.
* Boiled shrimp salad with lemon and parsley
*Squid stuffed with scampi and white wine flavour: Stuffed with scampi (prawns), breadcrumbs, Italian parsley, garlic, etc., baked in olive oil and then steamed in white wine.
* Monkfish with rosemary flavor Coda di rospo al rosmarino: Sliced monkfish grilled in oil. Flavoured with rosemary, garlic and peperoncino.
*Octopus in purgatorio (Poli in purgatorio) - Octopus stewed in tomato sauce with peperoncino.
*Triglie ripiene (stuffed mullet) - Pan-fried mullet stuffed with breadcrumbs mixed with garlic and rosemary.
* Sole Giulianova style: Sole steamed with garlic, Italian basil and lemon juice, finished with lemon juice and black olives. A Giulianova specialty.
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)
I'm 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 Sulisier
Sendai City Aoba Ward Ichibancho 1-15-20
Sonoda Building 1st Floor
TEL 022-724-7448
Reservations Officer
Fumihito Sato
