Ligurian dishes at ‘A Lanterna
Massimiliana Tomaselli, President of the Malta branch of the Accademia Italiana della Cucina, a few weeks ago organised a dinner at ‘A Lanterna in Bugibba. Chef Igor Lecci and Sabrina Bardozzo went all out to organise a delicious menu based on Ligurian food. That evening there were Pansotti which are stuffed, among other ingredients with five wild herbs including borage.
Herbs, such as basil, grow abundantly in the region, hence its fame for pesto which is now enjoyed worldwide.
Each dish came with a story, presented to delighted diners by the President who had looked into the history of every dish.
There was Farinata, a chickpea pancake that’s a staple of Ligurian cuisine. Also Brandacujun made with stockfish which is dried, unsalted fish, especially cod and potatoes cooked in a special way with extra virgin olive oil. Several legends are attached to this dish, Siga. Tomaselli explained.
What is Italian cuisine without artichokes? The green Liguarian artichoke has flashes of purple. They remind us of the beautiful nymph with green eyes, Cynara, with whom Zeus fell in love but in refusing his attentions he turned her into an orchard.
‘Genova la Superba’, as Petrarca called it in 1358, is the capital city of the region of Liguria and is a crossroads of cultures. Thanks to its busy port and the comings and goings of merchants, one type of food introduced was pasta secca, (as opposed to pasta fresca). Pasta secca is often known as pasta di Genova.
The evening at Bugibba went well and was thoroughly enjoyed by those members of the Accademia, now 10 years in existence in Malta, who attended. Siga. Tomaselli was thanked for the hard work she has put in during these 10 eventful years.