Wednesday, 23 March 2011

GOURMET WORDS FROM THE ITALIAN RIVIERA: TOMAXELLE - veal rolls




Whether the etimology of tomaxelle derives from tomaculum = little sausage or tomex = string, this is one of the most ancient glories of Genoese and Ligurian cuisine (as you approach Lunigiana the name changes into valiset or fasciatéla). Its fame is related to the 1800 Anglo-Austrian siege, when Austrian prisoners were served a hearty portion of tomaxelle in order to prove Genoa’s strength and resistance (on the contrary, the town was already ravaged by the harsh government of French General Massena, called Massazena – kill Genoa). Once made with leftovers, these exquisite veal rolls are stuffed, secured with a cord and a toothpick and braised: a small gourmet masterpiece and a successful match of tastiness and delicacy. Wine matching: red, DOC Dolceacqua or DOC Val Polcevera Rosso if you cook the rolls into tomato sauce.


Luisa Puppo

Ligucibario

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