With the showcooking on April 16 at the Istituto Alberghiero di Idro (BS), the journey to discover the typical flavors of Valle Sabbia and Valle Trompia at kilometer zero ended .
This event was part of the Resilient Valleys project, which is being directed by the two mountain communities and includes a series of cross-sectoral activities that fall along four main axes: Smart Valleys, Solidarity Valleys, Collaborative Valleys and Living Valleys.
Download the full brochure with the Activate Resilient Valleys program!
Resilient Valleys, is part of AttivAree, Fondazione Cariplo’s cross-sectoral program aimed at reactivating marginal areas and increasing their attractiveness to residents and potential investors.
Bbuono, an online platform for typical food products from these Valleys, is participating in the project and was contracted to supply typical products for delivery to Chef Roberto Abbadati at the showcooking event.
Bbuono followed with interest the performance of the chef, who was assisted at the stove by a class attending the hotel institute. A spectacle to see Roberto at work, he possesses a peculiar personality, his own cuisine with an elegant and disengaged style. He shows a strong dynamism, a contemporary chef who well uses local products enhancing their qualities and presenting excellent dishes.
The local producers and restaurateurs who attended this event were able to be enchanted during the meeting, which took place in the kitchen, with the Chef explaining the use of the products and the techniques to enhance the flavors of the proposed menu. Bbuono was able to follow all the stages, from the delivery of the products, to their preparation, to the explanations that the Chef was giving, with particular elegance and authority, to the students of the Institute who, like us, were sometimes “dumbfounded” with amazement at Roberto’s technical and manual skills.
The menu he proposed (served with excellent thoroughness by the students of the Hotelier Institute of Idro (BS) directed by Prof. Baruzzi) was as follows:
Brown and Rainbow Salmon trout tartare (Azienda Acqua Bianca di Pertica Bassa) garnished with currant jam (Azienda Agricola Biodase), salted butter (Caseificio Valsabbino), Valle Sabbia black truffle and toasted pan brioche(Pasticceria del Maestro Beniamino Bazzoli).
Beef tenderloin steak (Azienda Vassalini di Preseglie) with extra virgin olive oil bitter mayonnaise (Azienda Leali di Monte Acuto di Puegnago), artichoke salad (Orto Biologico di Domenico Osio di Gavardo), hazelnuts and orange.
Pumpkin and leek carnaroli risotto mantecato (Domenico Osio’s Organic Garden) with Bagòss cheese, with surprise cow robiola (Ruche Farm) breaded with almonds and thyme.
Toasted artisanal dove (Pasticceria del Maestro Beniamino Bazzoli) accompanied by aged goat cheese (Azienda Agricola Ruche) in mountain honey with lemon and orange zest.
While Abbadati worked at the stove on the upper floor of the Marino Marini Institute, he told the 5th grade hotel students what it means to promote typical products and how to make the most of them.
Our thanks to master Marino Marini
Marino Marini is a chef, journalist, librarian at ALMA, the International School of Italian Cuisine (PR), Gualtiero Marchesi’s authoritative training center for Italian Cuisine at the international level, top expert on local products in the province of Brescia, creator of the Osterie d’Italia guides for Slow Food.
Bbuono thanks Marino who shared with us some of his knowledge and his desire to safeguard traditional recipes. We would spend hours in his company listening to him, but we especially want to thank him for the gift he gave us, his “Notebook of Brescian Products.”
This “historical document of traditional products” shows a list of the excellence of local Brescian products, from meat to dairy products, wild herbs, cured meats from various types of animals, vegetables, ect. with historical explanations of where they come from and 24 recipes of strong traditional Brescian dishes.
We will soon publish this document online, which we believe is of great importance and should be shared with everyone so that the knowledge of the territory and its products is not lost but continually passed on to safeguard the territory, its products, its companies and…why not…prepare at home these ancient, traditional recipes filled with history.
Last dinner in ValleSabbia gastronomic workshop km 0
On Tuesday, April 17, Bbuono took part in the last leg of the culinary workshop with AttivAree ValliResilienti of Valle Sabbia, which ended with a sold-out event at the Hotel Ristorante Milano in Idro.
Speakers in the evening’s presentation included the president of the Montana community of Valle Sabbia Flocchini GiovanMaria and Virgilio Vezzola of the Brescian truffle hunters association Roè Volciano, who presented the black truffle and the various types found in the valley.
An exceptional valley that produces various prized qualities of great value on the market with prices ranging from 150 to 2,000 euros per kg. Vezzola explained the importance of safeguarding these truffle grounds, which if well exploited can activate an economy that has not yet been adequately exploited.
The menu for this evening, served again on this occasion by the exemplary performance of the students of the Istituto Alberghiero di Idro (BS) led by Prof. Baruzzi proposed:
Appetizer: crispy bread cannoli with Arctic char (Azienda Acqua Bianca di Pertica Bassa) in “Garda DOP” cooking oil.
Primo: Bagòss cheese ravioli with borage soup.
Second: Limousine tagliata (Vassalini di Preseglie company) with Vallesabbia truffle.
Sweet: strawberry and stracchino cheese mousse with hazelnut crumble.
