The Filipino Pancit

CEBU, Philippines — Tuscany is a region located in Central Italy with Florence or Firenze as its capital.

I had joined friends in Florence to visit the birthplace of Italian Renaissance. The Statue of David, made by Michelangelo is also found there, at the Galleria dell’Accademia  (with a replica at the town center). Photos had to be taken secretly, because it was not allowed.

Those memories were in my thoughts when I joined an event called “Time to Wine Down,” organized by Titania Wine Cellar, Inc. and featuring the produce of Piccini Winery of Tuscany. The wine degustation with Spanish food was held at the Enye Restaurant of the Crimson Resort Mactan.

Marketing director Paige Meneses and Vismin regional manager Janice Ceniza welcomed us guests. Then, they invited me to join their table with guest lecturer Mr. Lorenzo Beconi. We had a lively discussion of Italian food and wine and we all shared our passion about the topic.

Entrée was the Carpacio de Vieras, Vinagreta de Limon y Jengibre, Emulsion de Erizo (Scallop Carpaccio, Ginger and Lemon Vinaigrette, Uni Emulsion) paired with Piccini Prosecco Vino Spumante.  Carpaccio is a dish of thinly sliced raw meat like scallops, marinated in a tangy sauce and served as a starter. The uni (sea urchin roe) emulsion made it indeed a tasty appetizer.

Second Course was the Huevo a BajaTemperatura, Caldo de Jamon Iberico, Puree de Garbanzo (Sous Vide Egg, Jamon Iberico Broth, Paprika Crumbs & Hummus) paired with Piccini Memoro Bianco. I took a sip of the broth and it was salty. I mixed the poached egg in and it was a delicious soup.

The wine was difficult to dissect since I know only one of the four grape varietals (40 percent Viognier, 30 percent Chardonnay, 20 percent Vermentino and 10 percent Pecorino). This was also true with the Mario Primo Piccini, Chianti DOCG 2016 paired with the third dish, Mar y Montaña de Langosta y Pollo (Lobster and Chicken Stew). The Chianti wine blend (Sangiovese, Colorino, Ciliegiolo and Mammolo grapes) was too complicated and so I stopped studying it and just enjoyed drinking it. And my head felt better!

The Fourth Course was Raviolo de Carrillera de Ternera Estofado, Tartufata Y Salsa de Queso de Oveja (Braised Beef Cheek Ravioli, Goats Cheese Sauce & Tartufata), paired with Piccini Memoro Rosso. Tartufata is a savory condiment made with onions and truffles, perfect to perfume the tender beef providing an earthly aroma while the goat cheese sauce provided a second level of taste to be enjoyed. 

The Memoro Rosso, using five grape varieties (Merlot, Sangiovese, Nero d’Avola, , Primitivo, Montepulciano), is made by four generations of a family-run winery with a philosophy:  “Grounded in tradition but not bound by it.”

Dessert was the Flan de Mazana y Canela, Helado de Queso Fresco, Compota de Cerezas (Apple and Cinnamon Pudding, Crème Cheese Ice Cream, Cherrie Compote). -Welda Orbase