The merenda sin\u00f2ira is one of the myths of summer conviviality in Langa and Roero. The authoritative TRECCANI encyclopedia certifies its typicality: <<Piedmontese gastronomic tradition consisting of an afternoon meal that, due to the abundance of food (usually cold: bread, breadsticks, cheeses, cured meats, vegetables, omelettes, sauces, etc.) and its long duration, can replace dinner.>> Definition that, brought to the hills of wine and truffles, is characterized by qualifying determinations in relation to the original peasant nature of a refreshing break in the hard, hot and long summer afternoon of work. Hence the characteristics of robustness, practicality and freshness that distinguish its contents and methods, codified by the civilization of the tavern in the suggestive setting of the t\u00f2pia.<\/p>\n
Therefore, ready-made dishes fresh from the cellar, from crut\u00ecn (preferably) or from the refrigerator. The unmissable cold cuts, the bagn\u00e8t verd with anchovies, a salad accompanied by onion omelette, the giardiniera enriched with hard-boiled eggs, the tuma, the peaches in red wine or in the zabaglione cold from the fridge, the cornmeal biscuits dipped in Moscato or in the sweet vinified Favorita and kept in a grill in the fridge. But the central and soul of the merenda sin\u00f2ira is undoubtedly the carpione that Luciano Degiacomi, founder of our Order, always wants out of the fridge. The classic version with breaded chicken or veal “medallions”, eggs and courgettes, is combined with interesting local variations. In the Roero of the fortresses here are the “hunchbacked and golden” tench from the fishponds of Ceresole. In the Langa here is the tuma of the high pastures. And, just a little further on, From Bardon to San Marzano Oliveto, here is the surprise of the boiled meat. And everyone glorifies and keeps secret the recipe for their own personal carpione. Everyone declares themselves ready for a challenge that deserves a championship.<\/p>\n
As mentioned, in the gastronomic imagination of Alba, the merenda sin\u00f2ira yearns for the shade of the t\u00f2pia, the pergola once strictly of vines (mostly lignanga or strawberry grapes), today also of wisteria and jasmine. One of the symbols of the civilization of the tavern as it guarantees the presence of people who know how to give the right value to time, hospitality, conviviality. Under all the t\u00f2pias, the ritual of the merenda sin\u00f2ira honors the carpione and tradition with personality.<\/p>\n
Perfect in its essentiality and Langhe classicism, Filippo and Silvia’s t\u00f2pia in Albaretto della Torre smells of grapes, jasmine and wonderful flavors. An obligatory stop for those who want to encounter the spirit of the Langhe. Down there, Filippo’s merenda sin\u00f2ira finds sublimation: here is the identifying raw Fassone meat, here is another omelette, here are the tomatoes stuffed with bagn\u00e8t verd, here is an unexpected bottle, here is a story, here are the peaches stuffed with raspberry coulis.<\/p>\n
Of great beauty is the wisteria t\u00f2pia that adorns the “Ristorante Battaglino dal 1919” in Bra. Lovingly guided by Alessia, the industrious t\u00f2pia is the central element of a modern and attractive style of hospitality, faithful to the convivial spirit built by a chosen dynasty of innkeepers and become legend. Here, between Bra sausage, herb omelettes, sweet and sour peppers and anchovies with bagn\u00e8t verd, the merenda sin\u00f2ira feels at home and finds warm and engaging expression.<\/p>\n
The t\u00f2pia of the “Giardino-Da Felic\u00ecn” in Monforte smells of internationality and perfectly reflects the style of the place, a myth of hospitality in Langa with 28 years of starred restaurants embedded in the indispensable pride of identity. For Nino, the t\u00f2pia is synonymous with friendship and conviviality. Knowing that that t\u00f2pia favored the conversation of Cesare Pavese, Primo Levi and Gabriel Garcia Marquez adds cultural flavors to Nino’s merenda sin\u00f2ira proposals: marinated trout with vegetables and fresh ginger, saut\u00e9ed courgettes with bun’om syrup, pasta with anchovies and lemon zest.<\/p>\n
The t\u00f2pia that at the Unione di Treiso raised the visionary dream of Carl\u00ecn Petrini has a taste of jovial merende sin\u00f2ire cliques and Barbaresco. With sobriety langhetta is a simple ceramic tile to remember it: <<In this tavern, in the early eighties of the last century, a group of friends conceived and thought about the birth of the Slow Food movement.>> With the same identity style Fabio and Rezi prepare the merenda sin\u00f2ira, coloring it green, that of the bagn\u00e8t verd with tongue, hard-boiled egg, anchovies, tomato, fresh tomini. Or that of spinach for tasty frittatine. Friciule with lard and potato subric complete the proposals to complement the classicism.<\/p>\n
At the Antica Torre di Barbaresco the graceful jasmine t\u00f2pia recalls the taste of conviviality that Cinto (Giacinto Albarello) and Teresa had created with tajar\u00ecn and fried or carpione river fish in a little house on the banks of the Tanaro. Values \u200b\u200band flavours that Maurizio cultivates with modern application, elevating the t\u00f2pia to an emblem of hospitality and the signature cuisine of the tajar\u00ecn of Langa.<\/p>\n
The exquisiteness that characterizes hospitality is found in every proposal from merenda sin\u00f2ira, from omelettes with peppers with tuna sauce, from anchovies with bagn\u00e8t verd to those ham rolls and chicken in jelly that have almost disappeared from the menus and are worthy of attention.<\/p>\n
Significantly, even the signature t\u00f2pies (signed by Paolo Pejrone) and starred ones of the Antica Corona Reale in Cervere and All\u2019Enoteca di Canale love carpione. For Gian Piero Vivalda in the form of the \u201cOrganic egg\u201d, while for Davide Palluda in the \u201cMarinated fruit and vegetables\u201d, 18 elements different in processing, seasoning and consistencies, then united by the marinade.<\/p>\n
by Maestro Luciano Bertello<\/p>\n","protected":false},"excerpt":{"rendered":"
The merenda sin\u00f2ira is one of the myths of summer […]<\/p>\n","protected":false},"author":3,"featured_media":9845,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[38],"tags":[],"class_list":["post-9966","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cultura-del-buon-cibo-en"],"acf":[],"yoast_head":"\n