At these, or at the Lagrange and
Nazionale, both in the Via Lagrange, you will get the dishes of Turin.
If you wish to commence with _hors-d'oeuvre_, try the _Pepperoni_,
which are large yellow or red chillies preserved in pressed grapes and
served with oil and vinegar, salt and pepper. The _Grissini_, the little
thin sticks of bread which are made in Turin and are famous for their
digestible quality, will be by your plate. Next I should suggest the
_Busecca_, though it is rather satisfying, being a thick soup of tripe
and vegetables; and then must come a great delicacy, the trout from the
Mount Cenis lake. For a meat course, if the boiled beef of the place,
always excellent, is too serious an undertaking, or if the _Frittura
Mista_ is too light, let me recommend the _Rognone Trifolato_, veal
kidney stewed in butter with tomatoes and other good things, including a
little Marsala wine. The white Piedmontese truffles served as a salad,
or with a hot sauce, must on no account be overlooked; nor the
_Cardons_, the white thistle, served with the same sauce; nor indeed the
_Zucchini Ripieni_, which are stuffed pumpkins; and some _Fonduta_, the
cheese of the country, melted in butter and eggs and sprinkled with
white truffles, will form a fitting end to your repast unless you feel
inclined for the biscuits of Novara, or _Gianduiotti_, which are
chocolates or nougat from Alba or Cremona where they make violins as
well as sweets.
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