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Fabrizio Vindigni posted an update
7 weeks ago (edited)
“8th century BC”
A study on the food of the Magna Graecia colonies in Calabria during the early years of colonization, translated to the present day, an evolution of a dish I posted some time ago.
Pork fillet marinated for 24 hours in brine, 2 liters of water (80:80, CBT 60x 1 hour), grilled on a cast iron griddle at 55°C (131°F) at the core. Turnips, Castrovillari onion (CBT 84x 2 hours), seasoned with herbs bitter liquor, fermented peach sauce, Bordeaux-inspired sauce with Magliocco wine and beef stock.
Artolaganon, an ancient bread made with lard, wine, and milk.
Paired with (not shown in the photo), Mulsum made with Cirotan gaglioppo wine, enriched with honey, pepper, rose hips, cloves, and nutmeg. Essentially, a lightly boiled and flavored wine
Maloles Muñoz, Mercedes Delgado de Miguel and 5 others1 Comment-
Level:
Sous Chef
I already told you how much I admire this approach. History on a plate, executed with clarity and respect. Beautiful work, my friend.
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