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!
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.
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.
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.
Vittorio made these penne with green beans especially for Georgia P. Mommy and daddy couldn’t help stealing a bite.
Vittorio’s risotto agli asparagi was a masterpiece. This dish left me speechless.
Poached chicken salad. That’s a lightly breaded, fried egg in the middle. It’s yolk was perfectly runny.
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 all’olio — literally beef with olive oil — is a classic dish of Bresciana cuisine. Slowly braised beef usually served with polenta and/or potatoes.
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.
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!