CEBU, Philippines – Ferrragosto or Assumption Day is an Italian National Holiday celebrated on August 15, and it is traditionally the start of Italy's vacation period. There are many festivals celebrated during this time all around Italy, and the celebrations always go with food, music, processions, and
parades.
This year the celebrations reached Cebu when the Chaine des Rotisseurs organized the "Ferragosto Gastronomic Tour around Italy" at the Anzani restaurant, owned by the couple Chef Marco and Kate Anzani, in Nivel Hills.
Dinner began with the Aperitivo, a pre-meal drink intended to stimulate the appetite, accompanied by finger foods. Opening drink was the Enio Ottaviani 168 Trebbiano Rubicone, a white wine, followed by the Arancino di Riso Verde con Fiori di Montagna.
The arancino di riso or fried rice balls are a staple in Sicily and is the perfect use for leftover risotto. Literal translation of "aramcini" is "little oranges" because saffron at times is added and colors the rice balls orange when cooked. Nice presentation!
Antipasto or the first course was the Burratine Tomato Jam and Basil Chips, paired with the white wine, Enio Ottaviani Tresoldi Trebbiano di Romagna 2012. Burratine is fresh Italian cheese made from a sheet of soft mozzarella and its center has frayed mozzarella dipped in fresh cream. Perfect combination with the tomato jam and basil chips. Kate Anzani said it came fresh from Bacolod.
Pasta Fresca was Homemade Arugula "Tagliatelle" on Fresh Sea Urchin and Lemon Zest and was paired with a red wine, the Enio Ottaviani Primalba Sangiovese 2013. Fresh sea urchin roe triggered food memories of a wedding in Carnaza Island, 40 years ago.
In that wedding, food was simple; fresh squid sun-dried for half day then charcoal-broiled, sweet roe from sea urchin the size of baseballs, and 25 bottles of San Miguel beer, cold because it was stored in the depths of the sea. Yes, excuse me, I really drank that much beer and the taste of the squid with juices dripping and sweet roe still lingers in my palate.
This time, I have to encode new memories: Sea Urchin Tagliatelle, paired not with the red wine but with the aperitivo.
The main dish was Cacciagione (game meat), Apple Smoked Quails, stuffed with Walnuts and Figs on Cauliflower Puree, which came with a red wine, the Enio Ottaviani Filare 15 Cabernet Sauvignon 2012. This tasty dish came from Chef Marco Anzani's hometown. It was so delicious that many La Chaine members wanted a second serving - they din't only have discriminating palates but quite robust appetites too.
Last stop on this Gastronomic Tour was the Light Gorgonzola Brûlée on Honey Caramelized Apples with the Digestivo, Home-made Limoncello and some petit fours and coffee. After all these wonderful dishes, I couldn't help but agree with what my Italian friend said: "I really do not miss Italy… everything from Italy is here; the food, the wines, the ingredients are now all here in Cebu".