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The day started with snow on the ground and the trees, the bushes, the table, the umbrella, and so on.
The concept of this menu was developed by my alter ego, Niccolo Spiro Salvatore Domenico Francesco Morosini. I confess I have an affinity to the Venetian Republic, la Serenissima, Florence, and Italy in general.
Home baked bread
Made with flour from the region of Macedonia, Drama.
Smoked salami from Corfu
There are still some artisans producing delicious food. This salami is spicy and rich. The best antipasto for a cold day. I can see the traces of the influence of Venetian rule on the island of Corfu. Corfu has never been ruled by the Ottoman Turks.
Olives from Amfissa
I served two types, the juicy salty big ones, and the sweet wrinkled (hamades), the ones made from olives that have fallen on the ground and not picked. Amfissa is a provincial city 10 km away from Delphi. The breathtaking valley of olive trees that you see from Delphi belongs to the area of Amfissa. That’s where the olives come from.
Rolled Cabbage with pork sausage cooked in duck fat
I had some sausages from the Basque country and used them as filling in the cabbage rolls. I served them with a light sauce of coriander and lemon juice.
The sausage and duck fat were produced by the artisan ANNE ROZES on France, Basque Country. The cabbage is locally produced in Marathon, and it is like silk. Very tender, sweet, the perfect companion to duck fat.
Tourte with Ewe
I roasted the ewe, cut it to small cubes and then marinated it in a mix of herbs and spices. The tradition of preparing a tourte with meat comes from the island of Crete, another place in Greece that has been ruled by the Venetian Republic.
Cheeses
Both the fresh cheese and the Gruyere come form the island of Crete.
New Year’s Gateau
A traditional gateau of the north of Greece, with butter, flour, eggs and lemon zest.
Wines
Patrimo, 2001
Feudi di San Gregorio
La Poderina
Poggio Banale 1997
Brunello di Montalcino
Champagne Laurent – Perrier
BRUT