"Museo del Gusto" Sunday afternoon with Chef Walter Eynard

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

Piatto Unico

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

paired with

Barge's Azienda Le Marie's "Debarges",

 a blend of Barbera and Nebbiolo grapes

Bavarese all'Arancia

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.