|Una torta - Rice "pie" filled with rice, farro and egg|
|Some of the lunch spread today: Clockwise from left, polpettone, foccacia with tomatoes and rucola, foccacia with onions, gattafin, Center: homemade wine, Far right corner, homemade salami|
|Gattafin, stuffed with spinach and herbs|
I don't know if that's true, but these torte - which are, in essence, pies - with a light, flaky and savory crust, filled with everything from a rice and egg mixture, to chopped potatoes and herbs, to spinach and other vegetables, blanched and chopped fine, are a huge part of Ligurian cuisine.
A long Sunday lunch that started as a picnic and ended up, due to a big, scary rain cloud, as an indoor picnic of sorts, at a relative of Manuel's hunting house up in the mountains outside of town. It reminded me again that the mountains play as much of a role as the sea here. It was not a light meal, full of these torte, foccacia, farinata, polpettone (a pureed vegetable mixture spread thin and baked), gattafin (my love from Levanto), homemade salami and, of course, homemade wine, red and white, uva fragola wine, and grappa di sciacchetrà, another very special alcohol made with the skins of the grapes used to make sciacchetrà, the prized dessert wine of the region. Ironically, though I saw much evidence of boar hunting in the house, but there is a whole separate room for making these homemade wines and grappa. Calling it a wine house would be more accurate.
|Assorted torte - spinach, potato, rice, farro|
|vino with uva fragola|
|In my hand is a large orange. On the tree is the world's largest orange.|
|Every house should have this going on.|
I couldn't have said it better myself.