(ANSA) - ROME - Colombina, Pulcinella and Balanzone. three of the best-known masks of the Carnival, this year inspire signature recipes for an anniversary that can also be salty at the table.
The Italian Charcuterie Enhancement Institute (Ivsi) has created 'special' sandwiches with the help of Daniele Reponi, one of the most famous 'non chefs' in Italy, guest of the Rai Uno show 'La Prova del Cuoco'. "We asked Daniele Reponi, who is also a teacher at the Accademia del Panino Italiano, how he would have imagined these three traditional masks, if they had been sandwiches. The result - says Monica Malavasi, director of IVSI - could only be in in line with the imagination and creativity of the character, one of the most capable interpreters of the all-Italian taste to enhance every single ingredient in the kitchen ".
"I immediately had fun - Reponi comments - to the idea proposed by IVSI. I started from the organoleptic characteristics of the salami typical of the area of origin of the Masks and I researched the flavors that were most in harmony".
In the "Pulcinella" the Salame Napoli is combined with fiordilatte, coppery onion, artichoke and Amalfi lemon zest. The sandwich is strictly black, like the famous mask.
Then comes "Colombina", which in its rainbow bread, tells of its origin thanks to the products of its territory, from the Sopressa Veneta, to the radicchio, to the Treviso cheese, up to the mustard with mixed fruits.
Finally, "Balanzone": a focaccia paired with Mortadella Bologna PGI, topped with saffron bechamel and caramelized leek. Not only frappe, chestnuts, as well as chatter, staples and pancakes, will know on Shrove Tuesday. (ANSA).
Carnival, the masked sandwiches are born
2020-02-10T17:10:18.406Z
In the "Pulcinella" the Salame Napoli is combined with fiordilatte, coppery onion, artichoke and Amalfi lemon zest. The sandwich is strictly black, like the famous mask. (HANDLE)