Polenta & Bruscitti

Polenta e Bruscitti is the traditional dish of my hometown, Busto Arsizio. The “bruscitti” are little squares of beef, which are pan-seared with butter and lardo, flavored with garlic, wild fennel seeds, a medium-bodied red wine (Barbera, Nebbiolo or Barolo) and slowly cooked over low heat. Lardo is an Italian cold cut made by curing strips of fatback with rosemary and other herbs and spices. The most famous lardo is from the … Continue reading Polenta & Bruscitti

Burning Puppets, Risotto and Lügàniga

 At the beginning of 20th Century, my hometown, Busto Arsizio was very well-known for the production of traditional Lombardy cured meats (salamini and salsiccia, popular as “lüganiga”). There’s a local saying that sounds like “Busti, città d’i lüganeghitti”, which means “Busto, the city of the salsiccia”. Risotto turns out to be one of the best ingredients to be paired with salsiccia, and the people from Busto … Continue reading Burning Puppets, Risotto and Lügàniga

Campi SWEET Campi

Remember that I was saying that a premium pastry shop in my hometown reinvented Pulenta & Brüsciti in the 50s? So here is it – one of my first stops on my trip home: breakfast at Campi! This sweet version of Pulenta & Brüsciti is a sponge cake filled with chocolate custard, chocolate drops, whipped cream and a few drops of sweet liquor and coated with a thick … Continue reading Campi SWEET Campi