I Piatti della Bilancia (The Dishes of the Scale)
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Going from restaurant to restaurant, eating either lunch, dinner or both: from October 1 to 31, 2005, select restaurants in Campogalliano, the Italian town in province of Modena that hosts the one and only Museo della Bilancia, or the Weghts and Scales Museum, offers 25-Euro fixed price meals including drinks and espresso coffee, presenting food creations dedicated to the scale. Campogalliano, well known in Europe as the homeland of precision, industrial-level scale makers, this time around will weigh in on flavor perception, halfway between taste and smell, paying due attention to consistency, temperature and artistry.  |
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| The Restaurants | |
Once you select a menu and decide which restaurant, be sure to make your reservation at least 24 hours in advance. |
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Campogalliano, Città della Bilancia (Scale City) and hometown to the Museo della Bilancia, celebrates the fourth Annual 'I Piatti della Bilancia', or 'The Dishes of the Scale', the event that gathers curious tourists and gourmands, as well as food buffs and amateur cooks.
This year's menu stands out for the detailed description of the food creations. Is it for fun? Maybe, but let's not forget that in these times of not eating to nourish and survive anymore, the symbolic, historical and cultural values of what we eat becomes more interesting and tells us something about its place of origin.
The cooks and Trattoria owners gave particular care to the creation of the recipes, from the choice of products, to the craftsman preparation and presentation of the dishes. The result is the interaction of traditional and experimental cuisine to produce deliciously irresistible food preparations.
Campogalliano residents see this creation as a parallel and a description of the ancient movement of the two plates of a scale, which register even the faintest vibration that makes it wave infinitely before the needle settles. It's a symbol of proportions and harmony, measures and balance. The same happens in the kitchen. When all perfumes and flavor are in either perfect balance or contrast, the results are rich and satisfying dishes capable of seducing the guests.
The itinerary goes from the historic downtown to the nearby hamlets, villages and Curiel lakes, in an exaltation of excellent food, structured by recipes and entrees to taste and interpret according to one's own personal taste.
Culinary traditions, Italian and (few) exotic recipes, audacious pairings, flavors and refined preparations, go side-by-side with the local 'poor' cuisine, simple dishes, genuine products and the colors of peasant traditions. These include the just ripened local Abate pears, reputed to be the best of thir kind in all Europe and featured in many recipes.
Let's not forget the wines, chosen either by contraposition or affinity to complement the flavor of the food.
The experience from the previous years shows that for many participants, this event offers the opportunity to wander with friends on a gastronomic stroll, sharing moments of culinary pleasure, discovering new restaurants and rediscovering old ones.
Below please find just a small part of the mouthwatering proposals:
- Rollè di tacchino alle pere con sughetto alla modenese
(Turkey Roll with Pears and Modenese-Style Sauce), - Crostone al formaggio e petto d'oca affumicato
(Bread with Cheese and Smoked Duck Breast), - Crema di zucca con pere e parmigiano
(Pumpkin Cream with Pears and Parmesan Cheese) , - Stadera al cucchiaio con pera Abate e cioccolato caldo
(Stadera with Abate Pears and Warm Chocolate – Stadera is a kind of ancient scale) - Orzotto alla zucca con mandorle e liquirizia
(Pumpkin and barley with Almonds and Licorice), - Straccetti al rosmarino con pere croccanti
(Straccetti [kind of pasta] with Rosemary and Crunchy Pears), - Carrè di agnello alle erbe con ventaglio di pere Abate al Marsala
(Lamb Roll with Herbs and Marsala-Dipped Abate Pear Fan).
| Source: Sommelier Paolo Reggiani, chef at Ristorante LAGHI, in Campogalliano |
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