Cultural-food tasting evenings

Given the success of the summer of 2013, we are beginning to plan additional cultural-food tasting evenings.

Every Friday evening during the months of June, July, August and September, an expert speaker will cover a subject linked to the Tuscia area, discussing the strong link between art, history and food.

The menu will be connected to the historical period discussed that evening.

Cultural-food tasting evenings 2014

13 june 2014

La storia del più celebre vino del mondo
Prof. Giancarlo Breccola

Menu

• Pane e cipolla, penitenza e piacere
  (cipolla di Cannara in sciroppo agrodolce al Manzoni con mousse di formaggio ovino primo sale dei pascoli della Tuscia su crema di pane)
  
• Le crespelle di frà Luigi
  (crespelle ripiene con fiori di zucca e formaggio di capra fresco su crema di zucchini)
  
• Il filetto di maialino dell’abate Antonio
  (filetto di maialino, a bassa temperatura accompagnato dalle spezie dell’Orto dei Semplici, melanzane alla scapece e riduzione di Sangiovese e Merlot)
  
• Bocconcino voluttuoso
  (tenero bocconcino di pistacchio e cioccolato fondente grand cru)
  
• vini della Tenuta il Marrugio

6 june 2014

“Isola Bisentina, solstizio d’estate del 1462…”
Prof.ssa Felicita Menghini Di Biagio

Menu

• Riso e asparagi
  (cialdina croccante al carnaroli con nuvola all’asparago e fiori di zucca)
  
• I tortelli di Pier Luigi
  (tortelli di pasta reale con foglie tenere di spinacino stufato e ricotta di capra)
  
• Il Coniglio di Bartolome Scappi… forse…
  (coniglio di cattura, cotto a bassa temperatura sottovuoto e accompagnato da spezie e verdurine dell’orto)
  
• Morbido alla ricotta
  (tortino aromatizzato alle armelline di albicocca, accompagnamento da crema alla ricotta di capra)
  
• vini della Tenuta il Marrugio

Cultural-food tasting evenings 2013

7 june

History and Etruscan cuisine – Presentation of the book “Recipes of the ancient world”
Paolo Giannini – Archeologo G.A. Baragliu – Storico

Menu

• Focaccia with olives
  
• Chicory soup “the origins of cooked water (acqua cotta)”
  
• Etruscan Wild Boar
  
• Ricotta with honey and dried fruit
  

14 june 2013

The Templars and medieval cooking
Giancarlo Breccola – Storico

Menu

• Olive Focaccia with our own traditional ham
  
• Spelt soup
  
• “Ambrogini” chicken served with sweet and sour onions
  
• Egg pudding with crumbled cookies and cinnamon
  

21 june 2013

The Farnese Family and the cuisine of the nobles
Romualdo Luzi – Storico

Menu

• Assortment of sausages
  
• Meat stuffed olives
  
• Borgia Tagliatelle Pasta
  
• Roasted wild boar
  
• Chef salad
  
• Cheesecake with orange flavouring
  

28 june 2013

History of the ceramics of Viterbo and the cuisine of the Tuscia area
Luca Pesante – Storico

Menu

• Assortment of meats and cheeses
  
• Traditional and tomato bruschettas
  
• Lombrichelli pasta with spicy sauce and pecorino cheese
  
• Chicken “bujone”
  
• Mixed Salad
  
• Yellow cake with dark chocolate cream

5 july 2013

Recent archaeological discoveries of Vulci and Etruscan cuisine 
Carlo Casi – Archeologo e Direttore di “Mastarna”

Menu

• Stuffed Turnovers
  
• Arugula salad with mushrooms and parmesan
  
• Chickpea soup with a hint of rosemary
  
• Pork Tenderloin
  
• Sautéed Chicory
  
• Ricotta with honey and figs
  

12 july 2013

Games in Renaissance palaces and taverns
Giancarlo Breccola – Storico

Menu

• Assortment of meats and cheeses
  
• Pasta and bean soup
  
• Beef stew with steamed potatoes
  
• Cream and cherry Cake

19 july 2013

Misbehaviour in the Middle Ages and medieval cuisine
Settimio La Porta – Storico

Menu

• Trio of grilled vegetables
  
• Macaroni Pasta
  
• Chicken with Fennel
  
• Scalloped Potatoes
  
• Medieval Cake

26 july 2013

The Mysterious Giulia Farnese and Renaissance cuisine
Romualdo Luzi – Storico

Menu

• Assortment of meats and cheeses
  
• Borgia Tagliatelle Pasta
  
• Wild boar or pork roast with herbs
  
• Roasted Potatoes
  
• Puff pastry with cream and strawberries
  

2 august 2013

Apothecary and Romantic Ceramics and Cuisine of the Middle Ages and Renaissance
Mario Romagnoli – docente Accademia Belle Arti di Viterbo

Menu

• Bruschetta and arugula salad
  
• Lombrichelli pasta with spicy sauce and pecorino cheese
  
• Pork fillet in a bread crust
  
• Baked Potato wheel with a vegetable sauce
  
• Apple and cinnamon tart

30 august 2013

Eros in the Renaissance and the Renaissance cuisine
Settimio La Porta – Storico

Menu

• Ham with figs pastries
  
• Baked Lasagne
  
• Pork loin
  
• Fruit Tart
  

6 september 2013

The land of witches and medieval cuisine
Giancarlo Breccola – Storico

Menu

• Trampled Bat Wings
  
• Pumpkin Spell with dragon scales
  
• Magic Pocket
  
• Herbs of the devil’s field
  
• The Witch’s Temptations
  

13 september 2013

“The sea of ancient times and Etruscan cuisine”
Carlo Casi – Archeologo e Direttore di “Mastarna”
Luciano Frazzoni Direttore del Museo Civico di Farnese

Menu

• Mussels au gratin and marinated anchovies
  
• Spelt soup
  
• Stuffed Cuttlefish on a bed of chickpea puree
  
• Sautéed Chicory
  
• Lemon Tart

20 september 2013

The Mystery of Giulia Farnese Renaissance Kitchen
Romualdo Luzi – Storico

Menu

• Assortment of cured salamies
  
• Short pasta with smoked-cured ham and cherry tomatoes
  
• Wild boar
  
• Rosemary potatoes
  
• Panna Cotta (vanilla pudding) with Figs

27 september 2013

The monastic and knighthood orders in the Viterbese Tuscia area and at “La Commenda”,  monastic cuisine
Nadia Bagnarini storica dell’arte e archivista

Menu

• Mixed greens and cheese fritters with a hint of orange
  
• Lentil soup with croutons
  
• Beef Morsels
  
• Spinach and carrots with salted butter
  
• Pear tart with almonds

4 october 2013

The Tuscia area:  Etruscan roots with a gaze toward modern times
Sergio Grasso – antropologo alimentare

Menu

• Mixed greens and cheese fritters with a hint of orange
  
• Lentil soup with croutons
  
• Beef Morsels
  
• Spinach and carrots with salted butter
  
• Pear tart with almonds