Alda Bosi, who with her sisters Ilaria and Paola runs the osteria I Diavoletti in the Camigliano hamlet of Capannori in the Tuscan province of Lucca, will be bringing to Pollenzo a series of special recipes guided by a philosophy of salvage, reuse and reclamation.
Alda will be joined by her sister Ilaria, chefs Raffaella Cecchelli and Ciro Murolo from the osteria La Tana dei Brilli in Massa Marittima and Riccardo Simonetti, a dietician and nutritional biologist.
At their osteria, the Bosi sisters offer local dishes from the Lucchesia and Alta Garfagnana area, with a particular focus on Slow Food Presidia products.
Long active with Slow Food, Alda collaborates on the Orti in Condotta school gardens project and the Slow Beans network, developing recipes for Lucca red beans and the Comunità Leguminosa (“Leguminous Community”) network.
At Pollenzo, Alda will be cooking flavorful dishes with an emphasis on salvaged ingredients, thanks in part to a collaboration with the “Funghi Espresso” project.
“Funghi Espresso” is an innovative start-up established in Capannori by Antonio Di Giovanni and Vincenzo Sangiovanni with the support of Japanese entrepreneur Tomohiro Sato. Fresh mushrooms are grown sustainably using old coffee grounds from local cafés, bars and restaurants.
Here’s the menu that will be offered on Wednesday April 27 and Thursday April 28. The compost bin has never seemed so appetizing!
The first day will feature garmugia, a soup of fava beans, peas, asparagus and artichokes, typical of the city of Lucca since the 17th century. The fava pods will be used to make a flan. The “funghi espresso,” the espresso mushrooms, will then be served with bread made from blueberry skins left over after juice pressing.
On the second day, Alda will be preparing a revisited pan cotto, prepared with an asparagus and artichoke broth made from scraps left over from the previous day’s garmugia, and fava bread served with almond milk. This will be followed by bread with brewers grains, the solid residue left after the processing of malted barley during beer production.
To finish, goat’s milk stracchino with artichoke peel and orange peel jam and blueberry jelly made from the blueberry skin cooking liquid, with ricotta and bean pastry.