What happens when you order fassona in the gastronomical world, and what should you expect?
We traveled to a remote area not far from Venice, Follina a comune in the Province of Treviso located about 60 kilometers northwest of Venice. A place more known for its “Strada del Prosecco” and gently rolling hills. The rain was insistent and the weather turned cold after 3 days of glorious weather in the mountains.
Trying to decipher the menu it was only after I ordered it, finished it and went to bed it all sank in. Call me classical, I am used to fassona crudo and I have been eating it for twenty-five years or more in Piedemonte.
Fassona et Fassone: https://mesubim.com/2016/11/05/my-last-fassone-langhe/
This time I was more than surprised when the maitre d’hotel described as Ravioli di fassona Piemontese, so I couldn’t resist!
Initially, I thought it was a genius twist, but at the same time, the filling seemed obscure, I guess made of croutons to hold the meat’s form. Maybe I was just tired, it was called as fiori di finocchietto selvatico e patè di olive taggiasche croccante di Montasio, rafano and cipolla di Montoromicro sized croutons.
The croutons looked almost store bought but were definitely not, and I had remembered the onions of Montoro, from a previous visit to slow food: http://www.salonedelgusto.com a native variety from the plains of Montoro from southwestern Italy. I couldn’t help thinking about the idea of using fassona meat itself as a ravioli 🙂 /bravo/
Villa Abbazia: http://www.hotelabbazia.com