Giuseppe Verdi once said “You may have the universe if I may have Italy” to which I would specify, Tuscany. It is perhaps my favourite region in Italy; the rolling hills, olive groves, fields of sunflowers and lush vineyards from which some of the most extraordinary tastes are cultivated. Tastes such as the ones I savoured recently, crafted by Chef Silvia Regi Baracchi.
The Michelin star chef curated several mouthwatering morsels in addition to a four-course feast as part of the third edition of CENTItalia Gusto Cultura (an event which the Italian Chamber of Commerce of Ontario brings to Centennial College each year). Chef Silvia was one of the prominent chefs, food and wine experts, restaurateurs and educators who came together for the week of Italian Food and Cuisine at Centennial College.
At the official opening on Tuesday, November 13th, the taste buds of attendees were gifted a stunning pasta parcel filled with rich Bolognese, set upon swirls of bechamel and pomodoro before crowned with a Parmigiano crisp.
In demonstrating the use of Tuscan olive oil for cooking, chef prepared a tantalizing trio for guests to enjoy after a guided olive oil tasting; bruschetta of finocchiona and cherry tomato stuffed with vegan mayonnaise, a modern take on the classic ribollita soup with bean puree, fried kale, sweet onion and bread crisp, and a fennel, orange and black olive salad.
The piece de resistance was the tasting menu curated by Chef Baracchi on Thursday, November 15th. Featuring the region’s premier products in an innovative and artful presentation, the dinner reflected on a plate, the dream that is Tuscany.
The crostino of olive and lardo truly did delight as an amuse bouche to begin. This was followed by a first course of Crème Brulee with Pecorino Toscano DOP, rosemary scented squash puree and fresh shaved truffle paired with a 2016 Chianti DOCG Roccialta.
Next, an exotic primo of wild boar filled pasta rings with chick pea and chestnut puree and fennel infused extra virgin olive oil, accompanied by a 2015 Sassoalloro IGT Toscano Rosso DOC.
The mouthwatering main course consisted of a lardo wrapped veal medallion filled with finocchiona olives and orange, served with steamed Tuscan kale and radish and paired with a 2015 Cecchi Storia di Famiglia Chianti DOCG.
And the sweet finish, a luscious Pecorino mousse with white chocolate, avocado cream and cantucci crumble paired with a 2015 Chianti Classico DOCG Castello D’Albola.
Thank you to Chef Silvia and the ICCO for taking my taste buds on this incredibly beautiful journey to Tuscany. Buon Appetito!
