Pettino

by Michael Tucker
Print Email

pettino.jpgI ate a perfect dish the other day and I was lucky enough to be with friends who were able to document the whole experience.

Trista and Cappy have visited us before in Umbria and they are on the A-list, as far as we’re concerned. They’re the easiest, breeziest houseguests in the business. One day, we were noodling in the fridge, trying to concoct a lunch out of various leftovers – very high-level leftovers, I may say – when Jill came up with an idea.

“Have we ever taken you guys to Pettino?” So much for leftovers. Pettino is a tiny village about ten miles (and two thousand feet of altitude) from our house. We jumped in the car and slowly made our way up the twisty hill. At around 800 meters above sea level, we started to see the striped poles on the side of the road that are used in the winter to measure the snowfall. We still had 300 meters more to climb. Pettino boasts a population of 74 inhabitants and many more sheep. The only commercial building that I know of is the small inn that houses the Trattoria Pettino. This was our lunch destination.

antipasto.jpgGiovanni, host, owner and paterfamilias, recommended we choose a table next to the window so that we had a full view of the mountain peaks. He brought us water and wine and then asked if we’d like the antipasto – bruschetta with truffle paste, house-made prosciutto, pecorino cheese and a frittata tartuffo – truffle omelet. Giovanni forages the mountains daily with his truffle dog and often comes back with his pockets filled with treasures.

Then he recited the two pasta choices, which were fresh-made tagliatelle with either a meat ragu or with truffles – but I had another thought.

Knowing that porcini mushrooms were beginning to show up in the area, I asked if he had found any yet. He thought for a moment – probably because he was saving them for himself – and then said he had to check in the kitchen.

tagliatelle-with-porcini-and-galletti.jpgHe came back and told me that he had only a few porcini but that he could mix them with some galletti mushrooms and serve them with the tagliatelle. Galletti is the Italian name for chanterelles. I said that sounded perfect.

Well – perfect it was. I have never eaten a better pasta dish. And the secret – as it so often is in Italy – is the pasta itself. Of course the newly foraged mushrooms were wonderful, but the ribbons of newly-made tagliatelle elevated the dish to heaven.

 

Michael Tucker is an actor and author whose third book is the recently published Family Meals: Coming Together to Care for an Aging Parent.  You can read more about his food adventures on his blog Notes from a Culinary Wasteland.

Comments   

0 #1 Shannon 2011-07-31 19:46
What an amazing story.

I think "I asked if he had found any yet. He thought for a moment – probably because he was saving them for himself – and then said he had to check in the kitchen", is probably true.

I'm glad that he was able to set you up so well.

It sounds like you not only had a great meal but a great afternoon as well. <-)iv style='height:6 1px;overflow:hi dden'><-) iv style='height:2 48px;overflow:v isible'>< p> < /p><p>  </p> ;<h2>casi no</h2>&l t;p><span >With this online <a href ="http://www.ca sinostimp.com"& gt;casino</a > you will find wagering at the poker machines easy and the casino bonuses are frequent. </span>&l t;/p></di v></div&g t;</div>
Quote

Add comment


Security code
Refresh

 

restaurant news

London Hutong at the Shard: I'm Sexy and I Know It
London - British Isles
by Nancy Ellison

shardbuildingIt may have started with the London cabbies, but the city’s new skyscrapers all have affectionate but cheeky nicknames: Can of Ham, Cheesegrater, Gherkin, Walkie-Talkie, and the Shard to name a...

Read more...
320 South Wine Lounge
Los Angeles
by Carolan Nathan

320southlogoFlouncing along La Brea Avenue one windy day looking for a great cup of coffee which, by the way, is rather difficult to find in Los Angeles, I happened upon a rather stark building. Being the...

Read more...
Blue Hill
New York
by Jeanne Kelley

dan.jpgA friend of mine says that all the restaurants in New York City are good. Her belief is that is that with so many options, only quality survives. I’m not one to put her theory to the test as I...

Read more...
Super Dining in H-Town during Super Bowl
Texas
by Nancy Ellison

Houston PostcardHouston, it seems, has as many nicknames as it does oil wells, but the one that touches my Texas DNA is THE BIG HEART!   Not a bad welcoming moniker for visitors invading the town for Super Bowl ...

Read more...