Luccan cuisine is much like Stefano Manfredi’s approach to cooking – understated and genuine while capitalising on the seasonality of ingredients.
Across two evenings in June, we celebrated the Luccan heritage of two of our Head Chefs, Gabriele Taddeuci (Balla) and Marco Ribechini (Bells). The Lads from Lucca events, held at both Balla and Manfredi at Bells, saw the two chefs collaborate to produce what is one of our favourite menus to date, all embracing the flavours of their hometown Lucca.
The four-course menus were paired with premium Tuscan wines selected by Bells at Killcare sommelier Adam Lambeth and Balla sommelier Piero Fonseca.
Julie Manfredi-Hughes’ favourite dish from the Bells event was the Black truffle and mushroom vellutata. Manfredi-Hughes commented that ‘the whole menu was superb. It was beautifully conceived with balanced flavores and textures throughout . The lads did their town proud!’
Cooking dishes from his hometown means a great deal to Taddeuci, who loves to share his passion for Tuscan cuisine with his team and guests. Of the two evenings, Taddeuci said ‘considering that we are thousands of miles away, being able to share dishes and traditions from my home town of Lucca is very special’.
A scenic town on the river Serchio in the heartland of Italy, Lucca embodies the art of understatement illustrating all that is admired about Italian cuisine; fresh vegetable produce, fresh pasta, beans, salt-less bread, fruity olive oil and herbs.
Ribechini and Taddeucci both approach cooking with the same intrinsic values as Manfredi, to provide guests with a conceptual interpretation of modern Italian cuisine.
Guests at both events were delighted with the following menus:
16th June at Balla
ANTIPASTO with Palistorti di Valgiano Bianco 2013
Tuscan antipasto plate with polenta crostino and mushrooms, chicken liver pate’ crostino, and cured meats
PRIMO with Palistorti di Valgiano Rosso 2010
Winter vegetable soup with yellow maize flour
SECONDO with Palistorti di Valgiano Tenuta 2011
Roasted rabbit stuffed with porcini mushrooms
DOLCE with Felsina Vin Santo 2006
Chestnut flour pancakes filled with sweet ricotta
CAFFÈ
Espresso di Manfredi served with frivolezze
26th June at Bells
ANTIPASTO with Canella prosecco di Conegliano DOC Veneto Italy
Tuscan antipasto plate with polenta crostino and mushrooms, chicken liver pate’ crostino, and cured meats
PRIMI with 2010 Tenuta Guado al Tasso Vermintino DOC Tuscany and 2012 Poggerino Chianti Classico DOCG Tuscany
Black truffle and mushroom vellutata
Traditional ravioli from Lucca filled with roast meats
SECONDO with 2009 Grattamacco Rosso DOC Tuscany
Roasted rabbit stuffed with porcini mushrooms
DOLCE with 2008 Anselmi l Capitelli Veneto
Chocolate ‘beak’ torta
CAFFÈ
Espresso di Manfredi served with frivolezze