Best meals in Italy: Day 2 at the Dispensa Pani e Vini #Franciacorta

italian grissini

Above: Grissini — bread sticks — are one of Italy’s great gifts to humankind. I’m not talking about the hydrogenated oil-charged grissini that come in a plastic wrapper. I’m talking about the ones that chefs like the amazing Vittorio Fusari bake in-house. Georgia P couldn’t get enough!

Franciacorta Chef Vittorio Fusari and his Dispensa Pani e Vini have become a happy Parzen family obsession. Last week I wrote about the first of two meals we had there earlier this year.

Vittorio’s ability to match brilliant technique and precision with his uncanny knack for sourcing wholesome materia prima have fascinated and thrilled me. Bringing Tracie P and Georgia P to lunch there was one of the highlights of our family trip to Italy in the spring.

Here’s what we ate on the second day.

32 via dei birrai

There is so much great beer being made in Italy right now. We loved the richness of aroma and flavor in the Oppale by 32 Via dei Birrai.

raw salmon italy

The salmon wasn’t cured. It was served raw, expertly sliced and dressed with a gentle drizzle of olive oil. So simply yet ethereally satisfying.

pasta asparagus

Vittorio made these penne with green beans especially for Georgia P. Mommy and daddy couldn’t help stealing a bite.

risotto asparagi asparagus

Vittorio’s risotto agli asparagi was a masterpiece. This dish left me speechless.

italian chicken salad

Poached chicken salad. That’s a lightly breaded, fried egg in the middle. It’s yolk was perfectly runny.

italian hamburger

The Bresciani (ethnonym for natives of Brescia, Lombardy, the province that claims Franciacorta) love beef. This was Vittorio’s take on the hamburger. All the bread is baked in-house at the Dispensa.

manzo olio brescia lombardy

Manzo all’olio — literally beef with olive oil — is a classic dish of Bresciana cuisine. Slowly braised beef usually served with polenta and/or potatoes.

giovanni arcari eugenio signoroni

If I’m in Franciacorta, you’ll usually find me in the company of my bromance Giovanni Arcari (left), winemaker extraordinaire and grand personage of Italian wine. He met us for lunch and we bumped into Eugenio Signoroni, editor of the Slow Food beer and osteria guides. That’s the kind of place the Dispensa is. You always run into food and wine professionals and personalities there.

happy italian baby

What a joy to watch our sweet baby girl enjoy her meals at the Dispensa. Our family life is centered around eating well (and by “well,” I mean deliciously and wholesomely) and there is no chef I know who devotes more attention and passion to the wholesomeness of what he serves his guests.

Thank you, Vittorio! The Parzen family is your unabashedly and eternally devoted and grateful fan!

2 Responses to Best meals in Italy: Day 2 at the Dispensa Pani e Vini #Franciacorta

  1. James Wang says:

    The asparagus risotto looks stunning. Love the all’onda texture. Any details on the preparation? The tips look almost caramelized.

  2. Do Bianchi says:

    I’m sure that they were roasted. And yes, definitely cooked _all’onda_. There are so many great restaurants in Italy but there’s something special about the Dispensa and its balance of quality, price, and wholesomeness… thanks for being here James!

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