Antique Piemontese kitchen display,
Museo del Gusto, Frossaco
Sunday brought a welcome outing for us, along with my in-laws, over to the nearby Roman village of Frossaco. It was off to a demonstration of Torre Pellice's favorite Chef, Walter Eynard, owner and chef of the 2 star Michelin restaurant, Flipot. As times change here as in other parts of the world, the restaurant has shifted from actively being open to now being open for private dining upon reservation. Times are changing everywhere. Chef Eynard has lost any of his touch and produced several stunning plates that lucky for us we all got a taste of in spite of the fact that the room was filled beyond capacity, spilling out into the wine tasting room. The Museo del Gusto is a wonderful small museum celebrating the many different origins and aspects of food and drink, down through the ages. They have some wonderful antiques and educational displays of the origins of local foods, but to me the best part of this museum, is that they are always offering a variety of interesting lectures, films, speakers and sampling. What's a food museum without some real food? To that end they opened a small shop inside featuring our wines of the Strada Reale dei Vini Torinese and locally produced food products, like honey, fruit preserves, fruit in moscato wine, polenta, digestivi and many other tempting treats. A great place to pick up a few items for yourself or for that special food basket for all occasions.
Back to Sunday's demo...
Chef Walter Eynard
demonstrated 3 delicious plates
Delicious and eye appealing
Rollata di cavolo e trota salmonata in a saffron fumet
Savoy cabbage and trout rolls in a saffron fish sauce
This antipasto plate was paired with 2 selections of white wine
Barge's Azienda Le Marie's Blanc di Lissart
Erbaluce di Caluso Azienda Orsolani
Filetto di Cinghiale, con
riduzione salsa di vino
Gnocchi e barbabietola, acciughe
e fonduta con pepe nero
Single plate of
Wild boar tenderloin in a red wine and juniper sauce
with potato gnocchi in a beet root and anchovy sauce
and a side of cheese sauce with black pepper
Barge's Azienda Le Marie's "Debarges",
a blend of Barbera and Nebbiolo grapes
Chocolate flecked genoise trunk
filled with a light orange mousse
candied orange peel sauce
and pomegrante seeds and chocolate decoration finish the plate
There was a wonderful pairing with the very more-ish
Malvasia dell'azienda Balbiano
The museum's director Ezio Gaij
presenting Le Marie's "Debarges" Barbera wine
Chef Walter Eynard ans Ezio Gaij
It was a truly a delicious experience and made for a interesting Sunday during the coldest of winter days.
What more could you ask for, fresh local food, lessons on how to prepare it, tasty local varietals of wine, great turn out of people and samples of all, for all, compliments of Museo del Gusto. A hearty thank you for all that you do.