When you stay at B&B Il Maestro in the heart of Verona, you will have the opportunity to enjoy Veneto, land of exquisite food and wine.
Bollito con la pearà
The most important dish in the veronese, which is eaten in the great feasts is certainly the boiled of mixed meat with pearà.
Pearà is, practically, a very pleasant sauce based on stale bread crumbs, on broth and on marrow of beef. Its delicate flavor is made spicy by adding plenty of pepper. It is served, generally, accompanied by a delicious red wine Valpolicella.
Although the origins of this recipe are unknown, a typical poor and peasant dish, according to tradition, was conceived by the chef at the court of Queen Rosamunda, who wished thereby to alleviate her from the truce libation, when Rosamund was forced by Alboino, Lombard King and her husband, to drink from a cup that was made from the skull of Cunimund, king of the Gepids and father of Rosamunda, who was killed by the same Alboino in battle.
However, nowadays the preparation of the boiled of mixed meat with pearà changes from location to location, and diversifies even in the various nuclei of families, resulting in the execution of numerous variants.
Pastisada de caval foto mammachebuono
Pastisada de caval
As for a legend that is transmitted particularly in the popular culture, this really old typical Veronese recipe dates back to the fifth century AD, and more precisely to 30 September 489.
On that day it was, in fact, in the countryside near the city of Verona, fought a furious battle that saw opposing the king of Italy Odoacre and Teodorico king of the Ostrogoth. At the end of the clash, which for the record was won by Teodorico, on the ground remained thousands of horses.
The people, exhausted by hunger, went promptly to take their meat to gather supplies. To be able to count on this large amount of food for a long time, the meat was cut and was left to macerate in the red wine and with plenty of spices and vegetables.
The subsequent cooking, which took place over low heat, produced the discovery of this delicious dish, the recipe of which has been passed down from generation to generation until today.
Risotto all’Amarone foto cerislovebites
Risotto all’Amarone
One of the greatest excellence of the European wine industry, is definitely the Amarone della Valpolicella, a dry red wine of great merit regarding the Denomination of Controlled and Guaranteed Origin and that is only produced in the area, exactly, of the Valpolicella which is in the province of Verona.
It is achieved through the withering of very selected grapes that are to be stored for four months in fruttai, with a subsequent refinement in barrels for a minimum of two years. It is a very long-lived wine. It has a red color that is very intense and a fragrance reminiscent of the spices, dry tobacco and dried fruit.
Its taste is pleasantly fruity and has a light fragrance, with a strong and full body. If you use it in the kitchen along with an additional product of excellence of the land scaligero which is the rice Nano Vialone Veronese IGP, you will get a delicious risotto, which is one of the main dishes of the various excellent restaurants in the city of Romeo and Juliet, Verona.
