Italian American Digest DIGEST Spring 2018 Final2 - Page 22

I talian A merican D igest PAGE 22 I ta l i a n C r o s s w o r d P u z z l e SPRING 2018 Across 1. A man who is passionate about women and has many lovers 5. Italian word for Easter 6. “When the moon hits your eye like a big pizza pie, that’s _____” 9. This Nola-born musician is famous for his role in The Jungle Book and songs like “Just a Gigolo” 11. largest automobile manufacturer in Italy 13. Largest Italian lake 16. 2017 Academy Award Best Picture nominee directed by Luca Guadagnino 17. On March 19, we honor this saint by holding and visiting altars 18. An elected lord and chief of state in many of the Italian city-states during the medieval and renais- sance periods - particularly in Venice and Genoa 19. The Italian word for spring is also a popular pasta dish made with fresh vegetables Down 2. Italian composer best known for Le quattro stagioni 3. Italian artist credited with creating the Baroque style of sculpture 4. Italian city famous for its pizza 7. This traditional Sicilian dessert is made with round sponge cake moistened with fruit juices or li- queur, layered with ricotta cheese and candied fruits, and covered with a marzipan shell 8. “Cheesy” Italian city 10. a domed roof or ceiling, the Duomo in Flor- ence has a famous one 12. Il (Mussolini) 14. unglazed, typically brownish-red earthenware which literally means baked earth in Italian 15. This chocolate hazelnut spread is manufactured by the Italian company Ferrero Answers Across: 1. Casanova; 5. Pasqua; 6. Amore; 9. Louis Prima; 11. Fiat; 13. Garda; 16. Call Me By Your Name; 17. Joseph; 18. Doge; 19. Primavera Down: 2. Vivaldi; 3. Bernini; 4. Naples; 7. Cassata; 8. Parma; 10. Cupola; 12. Duce; 14. Terra cotta; 15. Nutella Tavolino cont. from page 20 fried. The “ping” is based on Suzanne’s grand- mother’s filling for Christmas tortellini. Once you start popping these into your mouth it was hard to stop. Through trial and error, she created the recipe for Gorgonzola stuffed olives. Both of these recipes are interpretations of olives al’ascolane from the Marche region of Italy A glass jar of chicken liver pâté topped with a thin layer of port geleé was served on a large plate covered with brown, butcher paper flanked by an assortment of accompaniments; dollops of spicy- sweet mustard-citrus marmalade, house made grainy mustard, and cornichons alongside slices of toasted ciabatta bread. We slathered the pâté on the slices of toast and before we knew it, the jar was empty and the arancini were placed on the table. The arancini San Marzano were not completely traditional but had a twist. Rather than plain rice, these were tomato-basil risotto formed into balls, stuffed with mozzarella, breaded, and fried to a golden brown and served with either marinara or fonduta. The marinara was reminiscent of tomato sauces served in Sicily, tart and light, slightly cooked and fresh. The fonduta was rich, creamy, and cheesy. Both sauces worked with the bold flavors and crispness of the arancini. Another interesting item on the menu were the nodi di pasta, or dough knots, which arrived hot and fluffy with a small cup of honey-truffle goat cheese. There were other sauces to choose from but this one sounded outrageous and it was. The honey-truffle goat cheese dip was just as decadent as it sounded, sweet, nutty, tart, and addictive. If they would have offered it by the bowl we would have finished it, too. We had a pizza as the next course; there were some interesting toppings available but we got the funghi. The funghi, a thin-crust 13” white pizza with mushroom fonduta sauce, mushrooms, fontina cheese, truffle oil, and arugula—plus we added Italian sausage for good measure. Earthy and creamy, the warm flavors stood up to the crisp crust of the pizza. Other interesting combinations were the tomato sauce, mozzarella, gorgonzola, and dates blend, as well as the tomato sauce, moz- zarella, prosciutto, brie, and arugula combo. In addition to the appetizers, pizzas, and sal- ads, there were a few daily specials, most of them courtesy of Kat Mann, an alumnus of Mondo, who now runs the kitchen. We had the pasta with pesto special and it was superb: spicy pesto-coated long, thin lasagna-like pasta topped with a perfectly poached egg, pistachios, and fried sage leaves. It was well-rounded, and the contrast of the soft pasta with the crunch of the nuts was delightful. Finally, if you have a sweet tooth after all the savory dishes, the dessert menu includes delicious pistachio cheesecake, gelato, and cinnamon-sugar dough knots with either Nutella or honey truffle goat cheese. It was dark when we left, and the city was glowing on the other side of the river. I felt like I had taken a quick vacation, an afternoon in a small town in Italy where we found a charming wine bar filled with friendly people. I highly suggest spend- ing an afternoon (or evening) catching up with friends at Tavolino.