A four-course tale: Symphony of Flavours

When the idea of Italian My Food was born, it was already clear that the project would not be limited to the production of high quality dishes, but also to their narration.
We don't just bring a product to the table, but its story, the story of the people who work it, the territory, its origins.

The foodboxes of Italian My Food contain information sheets on the curiosities and history of the dishes ordered.

The added value of a dinner in a restaurant is also the interaction, and although a delivery will never replace those feelings, we still need that story.

In this month's menu, for example, we learn about the history of asparagus, from the beginning of its cultivation in Mesopotamia more than 2000 years ago, we discover its purifying and vitamin-rich properties, and for some peoples even its aphrodisiac properties.

We have discovered that the Piedmontese climate brings them out in spring, and that when we find them on the table, it means that winter is over.

And that was just the appetizer.
How about the first course? Lasagna with seasonal vegetables.
And here we leave the word to our chef, because the trick is there and it can be seen.
The ingredients are anchovies, garlic and fresh vegetables. Sound familiar?
A little homage to the "bagna caoda", literally "hot sauce", but the vegetables dominate the softer, more refined version of the traditional dish and a sheet of fresh pasta encloses the cooked broccoli, potatoes and leeks in a little bundle.

The main course: capon with black truffle.
We discover that although the truffle is one of the spearheads of Langhe cuisine, the capon defends itself head-on.
The tender and delicious meat of this chicken, castrated for the farmers' need to have only one rooster inside the henhouse, is described in "I Promessi Sposi" (The Betrothed) as a respectable gift for the Azzeccagarbugli. The black truffle, on the soft flesh, completes a second course that is served on a bed of celeriac sauce and crispy cauliflower.

And now the dessert, for which there is always room.

For this somewhat hybrid spring, marron glacé crosses the autumn, skips winter and returns in spring, with a fresh version with French-Piedmontese origins, to give room for the necessary doubts about paternity.
So marron glacé accompanies us to the end of this journey through curiosities, our chef's cookers and flavours in balanced contrast with each other, with a finale that should be served cold on a table that we hope you will warm with the right company.