 Birrificio
Italiano menus and gastronomic philosophy directly derive from the search
for "tasty tidbits" that I have always conducted due to my natural
predisposition (gluttony!). Mind you, I don't particularly care for elaborately
complex recipes. I prefer that the ingredients speak for themselves. That
is why I always choose top quality ingredients that come from their original
zone. While I strive to maintain a broad research base, my cooking is certainly
influenced by the traditional cuisine of Siena and Trentino. I drew from
the former to arrive at an assortment of local salamis and dressed pork
meats besides traditional "sausage" (Farm "Belsedere",
Trequanda),
sheep's
milk cheese from Pienza
), extra-virgin olive oil (Cooperativa Il Lecceto, Castelmuzio) and several
tasty dishes that go well with beer. From Trentino (which was the birthplace
of my mother, a marvelous cook) comes the "carne salada" [salted
meat] served, according to tradition, with hot boiled beans. Another great
invention from Trentino is the Potato Polenta served with fresh or, on request,
grilled Trevisana radicchio. From my mother's art of fine pastry-making
comes the Birrificio Cake, a simple but scrumptious apple torte. Other cakes,
cold desserts and, of course, the chocolate mousse are always available.
Birrificio Italiano offers culinary evenings with informal and especially
innovative service and selections. The combination during the evening of
people choosing a regular full-course dinner, those opting for just one
hot or cold dish later in the evening and still others who are there for
the beer, create a particularly effervescent and lively ambiance.
THE COOK
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