ermoneta, in the province of Latina, a medieval town situated on a

Trombolotto Sauce 212 ml
For order please cal +39 339 2846905 Fabio Stivali
ermoneta, in the province of Latina, a medieval town situated on a spur of
the mountains about three hundred meters Lepini altitudine.Qui the
Caetani castle overlooking the Pontine plains, from where it oversees the
Appian Way and the view down to the seaside and to the islands pontine. Very
close proximity to the beautiful Cistercian abbey of "Valvisciolo" and the
unspoilt and unique "Gardens of Ninfa." The town has kept its charming
medieval character, with small stone houses and narrow cobbled streets. In
one of these streets, in front of the arcade of the old town hall, which is the
ancient wine "Simposio." Obtained from a tank of the thirteenth century, as a
result of a careful restoration, quickly became a destination for those who
want during the day to buy food and wine quality and delight in the evening
fast food inspired by the medieval kitchen. The imagination and the constant
search for original and almost forgotten in recent years has distinguished us
for their perseverance in research and re-enactment of traditional recipes
made from simple and natural things that our Mediterranean makes available
to us.
www.simposio.it - [email protected]
Simposio Gastronomia Storica Sermonetana - Sermoneta LT
http://www.simposio.it cel. 339 2846905 - mail : [email protected]
Our dishes with “ Trombolotto “ sauce .
Tagliolino Trombolotto Bottarga ( Mullet Roe aromatized at Armagnac)
Quelle est la sauce de Trombolotto!
Le "Trombolotto" est un citron native de Sermoneta : nom scientifique
"Citrus Limon Cajetani." Avec du citron réaliser ce à travers un processus
complexe de pressage des olives et citron lui-même, une huile parfumée
complet de toutes les meilleures propriétés de citron et d'olive. Ensuite, par le
choix de l'ordre de 12, 14 des herbes méditerranéennes de sous-bois , y
compris notre calamint Les cèpes et l'origan sauvage, laisser infuser pendant
environ 30 jours l'ensemble. Alors qu'il termine une des traditions familiales
qui ont utilisé le gibier, le poisson et les oranges sur cette belle et unique
assaisonnement. L'utilisation de "Trombolotto" semble remonter à la période
médiévale de l'ordre des Templiers, en raison de sa amphotère est utilisé
initialement pour couvrir la viande rance et ensuite lors des banquets nobles
somptueuses de la sermonetana seigneurie de finir les plats les plus précieux.
Suivi avec Christophe Colomb en 1496, est venu des Amériques d'autres
épices comme le piment importants qui a radicalement changé la façon de
cuisiner de notre pays, complétant ainsi l'harmonie et le caractère de ce
condiment que Fabio Stivali a réinterprété en fonction de leur personnel le
goût et la jouissance de la terre qu'elle représente.
What is Trombolotto!!
The "Trombolotto" is a lemon native Sermonetano: scientific name "Citrus
Limon Cajetani." With this lemon realize through a complicated process of
pressing of the olives and lemon itself, a fragrant oil full of all the best
properties of lemon and olive. Then by the selection of about 12, 14
undergrowth of Mediterranean herbs, including our nepetella the porcini
mushrooms and wild oregano, leave to infuse for about 30 days the whole. So
he completes one of the family traditions that used on game, fish and oranges
on this beautiful and unique seasoning. The use of "Trombolotto" seems to
date back to the medieval period of the Knights Templar, due to its
amphoteric is used initially to cover the rancid meat and then during the
lavish banquets of the noble lordship sermonetana to finish the dishes more
valuable. Following with Christopher Columbus in 1496, came from the
Americas other important spices like chili that has radically changed the way
we cook our peninsula, thus completing the harmony and character of this
condiment that Fabio Stivali has reinterpreted according to their personal taste
and enjoyment of the land it represents.
preparation:
5 minutes
ingredients:
cow mozzarella
(Apreda Sorrento)
Trombolotto sauce,
Firm red tomatoes,
(type "Cuore di Bue")
Fresh basil, oregano,
Olive oil, extra virgin
olive oil
Salt q.b.
Slice the mozzarella directly onto a
serving dish. Garnish as photos with the
tomatoes cut into slices.
Drizzle with sauce Trombolotto
previously well mixed, add a little
'extra virgin olive oil, a pinch of salt, a
sprinkling of oregano and finish garnish
with fresh basil leaves and olives of
Gaeta.
Recommended wine:
Sauvignon
Preparation: 10 minutes
100 grams of spaghetti per
person,
4 prawns per pot,
2 lemon wedges
(Even better lime) peeled alive,
fresh basil leaves
a bit 'of chili,
Trombolotto sauce ,
(2 teaspoons per person),
extra virgin olive q.b,
salt q.b.
Pour the oil into a frying pan
and add the red pepper and
capable slices of peeled lemon.
Drain the pasta al dente, pour
into the pan and add the prawns
tails deprived of raw entrails
and divided into pieces, basil
leaves and two or three
teaspoons of trombolotto to
taste.
Turn right into the pan and
serve.
Recommended wine:
White Pinot
Preparation: 10 minutes
for 3 people.
250 grams of noodles
Trombolotto sauce two
tablespoon per person, 200
grams of squid or cuttlefish or
cane eyes, roe flavored
Armagnac of simposio ,
parsley, a clove of garlic.
Blanch the squid in a pan with a clove of
garlic for about 3 minutes, cook a packet of
noodles Simposio in salted water for about
3-4 minutes, drain and add the pasta in the
pan with the squid ..
Season with three tablespoons of
Trombolotto sauce , sprinkle with bottarga
Armagnac at will, add three tablespoons of
high Trombolotto sauce and finish with
another lightly browned on the Mullet on
the plate.
Garnish with parsley and serve.
Recommended wine:
Franciacorta Brut