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' food under the tree 'date: December 22, 2007








Number of participants: 25
place: space Cibò
addressed the violin: David Quinci
the prize 'the most original dish' was awarded to: Vincenzo Triunfo

menu:

entre:
-cabbage rolls in the oven with lamprey, ricotta and smoked cheese

first:
-tasting soup with cous cous fish with vegetables and garnish with fried anchovies, clams, and sauce will yougourt mint

by:
-sweet and sour chicken with almonds
-curry chicken and pears
-peposo vegetables to crock-
taste of thistles in
batter-batter taste of anchovies in

sweet jelly of oranges
with berries, almond biscuits and raisins

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Cibò01' Opening Autumn 'of November 2, 2007

Number of participants: 23 - location: The Cibò
intervened on guitar: Umberto Alexander, Vincent, vocals: David

dinner menu:

dishes accompanied with Sangiovese and Montepulciano


starters - morelli artichokes fried in batter, served on leaf chioggia
- Mushrooms fried in batter on a bed of arugula
- artichokes and sour morelli

first
- Cervo Polenta flavored with herbs and spices, served with sausage gravy Tuscan rosemary and lamprey
- spicy polenta, served with seasonal vegetables, garnished with onions and sour cream


second-Baked pears with trio of cheeses
- Treviso salad with apple and spices
- Pieces of Tuscan sausages and beef with seasonal vegetables and toasted bread shaded in red wine sweet


- garfagnana wet burnt rum

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Cibò00' .. the whole Sardinian 'of 22 Sept. 07

Number of participants: 25 - Place: House Pozzolatico

dinner menu: Appetizers

accompanied with: Pinot Grigio Ca'del Bishop

- Sarde Allingua: marinated and fried with fennel vinaigrette and cherry tomatoes from farmer-
Sarde sour: carpaccio with avocado sauce, olive oil and lemon bono
First
accompanied with: Torgiano (white)

- Bucatni of Sardines: with wild fennel, saffron, raisins and pine nuts
- Rice Citrigno: black rice with sauce sardines and poppy seeds together with

Seconds: Torgiano (red)

- morsels Sarde: baked, fried cheese with fabulous
- Sarde Meatballs: with mint, parsley and lemon zest

Dolce

- three ice cream