Sony RX1, 35mm f2 Carl Zeiss
ISO80, f/10, 1/125, raw
Twenty-Seventh day of “Metamorfoodist”.
“Equilibria” Menu, sixth recipe.
The Chef Lorenzo Mazzoni says:
Chestnut Ravioli filled with Cheek Lard, Figs and Smoked Provola (“Raviolo di Castagne ripieno di Guanciale, Fichi e Provola affumicata”).
Chestnut flour gives to any recipe an autumn taste able to recall memories of fireplaces and woollen scarfs. The fresh pasta of simple ravioli prepared with this flour is already an “incipit” of taste for the palate which, once the shell gets opened, finds the figs, the lard and the provola as single and well discernible ingredients who well play their major role.