{"id":77735,"date":"2022-04-21T10:30:55","date_gmt":"2022-04-21T08:30:55","guid":{"rendered":"http:\/\/langhe.net\/77735\/a-picnic-in-the-fields\/"},"modified":"2023-04-20T16:19:36","modified_gmt":"2023-04-20T14:19:36","slug":"picnic-fields","status":"publish","type":"post","link":"https:\/\/langhe.net\/en\/77735\/picnic-fields\/","title":{"rendered":"A picnic in the fields"},"content":{"rendered":"\n

Glances, in the shadows, have the sweetness of grapes.<\/p>C. Pavese<\/cite>The sad dinner<\/span><\/blockquote>\n\n\n\n

What do you say we have a picnic in the countryside<\/strong>? Not a typical Sunday picnic, for goodness sake, when hordes of hungry tourists<\/strong> are all lined up along the roadside having a huge meal as if they were eating at home.<\/p>\n\n\n\n

Rather a picnic<\/strong>, like the good old days, under a mulberry tree<\/strong>, in the shade of a vineyard’s foliage<\/strong> or at the edge of the woods<\/strong>.<\/p>\n\n\n\n

A moment of relaxation<\/strong>, to restore the body before going back to work, until the incipient shadows of the night.<\/p>\n\n\n\n

The typical working day, up until the 60s<\/strong> (and sometimes today as well), followed ancient rhythms<\/strong>, as it was linked to seasonal cycles and the sun.<\/p>\n\n\n\n

During the summer, work was carried out<\/strong> in the cool morning and evening hours. During the early afternoon hours<\/strong>, at around six (there was no daylight saving time) there would be a brief break<\/strong> to eat the sinoira<\/em> snack; a light meal in place of dinner.<\/p>\n\n\n\n

What I’d like to bring to your attention is a little less frugal<\/strong> than a salad, hard-boiled egg and piece of cheese<\/a> that our grandparents would have as a sinoira, and certainly more elegant<\/strong> if you have the patience of spreading a nice tablecloth<\/strong> on the grass while bringing along a good supply of wines.<\/strong><\/p>\n\n\n\n

\"A

Picnic in the countryside<\/figcaption><\/figure>\n\n\n\n

Suggestions for a perfect sinoira picnic<\/h2>\n\n\n\n

I’ve chosen cold dishes<\/strong> for your snack that are ideal for a spring or summer picnic<\/strong>.<\/p>\n\n\n\n

You won’t need any uncomfortable and heavy cooler bags<\/strong>: a backpack<\/strong> or, for those feeling romantic, a classic wicker basket<\/strong> will do just fine.<\/p>\n\n\n\n

These recipes, in fact, are excellent even consumed warm<\/strong>.<\/p>\n\n\n\n

The recipes<\/h3>\n\n\n\n

Make yourselves comfortable on the ground and start the meal with a bold and appetizing zucchini carpionata<\/a>.<\/p>\n\n\n\n

Its light acidity<\/strong> will give you freshness and the sage and mint fragrances<\/strong> will make the dish even more enjoyable.<\/p>\n\n\n\n

Then move on to a more tranquil dish, the tuna-style rabbit<\/a> garnished with a fresh sars\u00e8t<\/a><\/em> salad (lamb’s lettuce).<\/p>\n\n\n\n

These are two delicious dishes that have a delicate taste<\/strong> and are rather quick to prepare<\/strong>. A must from the Piedmont cuisine<\/strong> that can always be found on all grandmothers’ kitchen tables.<\/p>\n\n\n\n

And to finish the meal with a second dish, remember to have a slice of filled veal poket<\/a>, veal stuffed with tasty herbs.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

The cheeses<\/h3>\n\n\n\n

And of course we mustn’t forget the cheeses from the Cuneo area<\/strong>: Raschera<\/a>, Bra tender<\/a> and hard<\/a>, Castelmagno<\/a> and Murazzano<\/a>, also known as toma d’Alba or robiola for its crust’s light red color.<\/p>\n\n\n\n

The Protected Designation of Origin Institute calls robiola “Murazzano<\/strong>“, but I call it La Morra<\/em>, or better yet de la Mora.<\/em><\/p>\n\n\n\n

Bartolomeo da Confienza<\/strong> discovered this cheese while attending the court of Savoy in Turin and mentioned it in his Summa Lacticiniorum<\/em>; the first list of the main Italian cheeses<\/strong> which dates back to 1477<\/strong>.<\/p>\n\n\n\n

This little sheep cheese was named after the town known as Mora <\/em><\/strong>in the maps of that period.<\/em><\/p>\n\n\n\n

The sweet<\/h3>\n\n\n\n

And to top it all off I suggest having a sweet that’s loved by young and old alike<\/strong>: the Pope’s salami<\/a>.<\/p>\n\n\n\n

A chocolate roll<\/strong> to be cut in succulent slices. The pieces of butter<\/strong>, biscuits<\/strong> and hazelnuts<\/strong> make it irresistibly delicious.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

The best wines for this picnic<\/h2>\n\n\n\n

To accompany the zucchini and cold meats I’ve chosen a Freisa delle Langhe<\/strong> and I’ve naturally chosen a Barolo<\/a> to pair with the cheeses. Barolo: the King of the wine par excellence, a red wine with a decisive character<\/strong>; a wine that has always been the symbol of this land.<\/p>\n\n\n\n

Alternatively, you could opt for a Dolcetto<\/a>, a versatile and light red wine, ideal for accompanying the entire meal<\/strong>.<\/p>\n\n\n\n

As far as the sweet is concerned I suggest the <\/strong>Moscato d’Asti<\/a>. A sweet and bubbly white wine that always puts you in a good mood<\/strong>.<\/p>\n\n\n\n

The picnic is ready<\/strong>, now all you need to do is think about afterwards.<\/p>\n\n\n\n

Undecided on the location for your merenda?<\/h2>\n\n\n\n

If you need help organising your picnic<\/a> or choosing a location<\/a> for your merenda sinoira, read this article.<\/p>\n","protected":false},"excerpt":{"rendered":"

The perfect menu for a simple picnic like the good old days under a mulberry tree, in the shade of a vineyard’s foliage.<\/p>\n","protected":false},"author":13,"featured_media":77737,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1209],"tags":[1818],"lgarea":[],"class_list":["post-77735","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-art-culture","tag-picnic-en"],"yoast_head":"\nA picnic in the fields: wines and delicious food for your "merenda"<\/title>\n<meta name=\"description\" content=\"The perfect menu for a simple picnic like the good old days under a mulberry tree, in the shade of a vineyard's foliage.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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For many years, he has focused his studies and research on the field of cookery, wine and cheese, especially those of the Langhe area of Italy. He contributes to Slow Food guides on the subject (\u2018Osteria d\u2019Italia\u2019, \u2018Le Strade del Barolo\u2019, \u2018Barolo e Barbaresco\u2019, \u2018Guida delle Langhe e del Roero\u2019, \u2018Le ricette delle osterie di Langa\u2019, \u2018Formaggi d\u2019Europa\u2019). He has written books for the La Morra Municipal Cellar: \u2018La cucina e i vini di La Morra\u2019 (The cuisine and wine of La Morra), \u2018La vigna in etichetta, storia del Barolo di La Morra\u2019 (Vineyards in Labels, the History of La Morra Barolo). His monograph \u2018La cucina di Alba nel Novecento\u2019 (1900s Cuisine in Alba) features in the book edited by the Famija Albeisa, \u2018Il grande libro della cucina di Alba\u2019 (The Great Book of Alba Cuisine). He writes for magazines (Barolo & Co.; Slowfood; L\u2019Assaggiatore; Itinerari in Piemonte). He is a Master Taster of cheeses and holds the position of Vice President of ONAF (National Organisation of Cheese Tasters); he holds lessons in wine and cheese tasting and organises cookery courses held in restaurants throughout Langa. His cookery courses have given rise to two recipe books: \u2018Cucinando col vino\u2019 (Cooking with Wine) and \u2018Cucina d\u2019autunno\u2019 (Autumn Cooking). --------------------------------- Laureato in chimica presso l\u2019Universit\u00e0 di Torino, \u00e8 professore di chimica nelle scuole superiori. Da parecchi anni si dedica allo studio e alla ricerca nel campo della cucina, dei vini e dei formaggi, in particolare delle Langhe. Collabora alle guide del settore pubblicate dallo Slow Food (\\\"Osteria d\u2019Italia\\\", \\\"Le strade del Barolo\\\", \\\"Barolo e Barbaresco\\\", \\\"Guida delle Langhe e del Roero\\\", \\\"Le ricette delle osterie di Langa\\\", \\\"Formaggi d\u2019Europa\\\"). Per la Cantina Comunale di La Morra ha scritto i libri: \\\"La cucina e i vini di La Morra\\\", \\\"La vigna in etichetta, storia del Barolo di La Morra\\\". Su \\\"Il grande libro della cucina di Alba\\\", edito dalla Famija Albeisa, compare la sua monografia \\\"La cucina di Alba nel Novecento\\\". Scrive su alcune riviste (Barolo & Co.; Slowfood; L\u2019Asssaggiatore; Itinerari in Piemonte). E\u2019 Maestro Assaggiatore di formaggi e ricopre la carica di Vicepresidente dell\u2019ONAF (Organizzazione Nazionale Assaggiatori di Formaggi); tiene lezioni di degustazione dei vini e dei formaggi, organizza corsi di scuola di cucina presso i ristoranti di Langa. Dai corsi di cucina ha tratto due ricettari: \\\"Cucinando col vino\\\" e \\\"Cucina d\u2019autunno\\\".\",\"url\":\"https:\\\/\\\/langhe.net\\\/en\\\/author\\\/armandogambera\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"A picnic in the fields: wines and delicious food for your \"merenda\"","description":"The perfect menu for a simple picnic like the good old days under a mulberry tree, in the shade of a vineyard's foliage.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/langhe.net\/en\/77735\/picnic-fields\/","og_locale":"en_US","og_type":"article","og_title":"A picnic in the fields: wines and delicious food for your \"merenda\"","og_description":"The perfect menu for a simple picnic like the good old days under a mulberry tree, in the shade of a vineyard's foliage.","og_url":"https:\/\/langhe.net\/en\/77735\/picnic-fields\/","og_site_name":"LoveLanghe","article_publisher":"https:\/\/www.facebook.com\/lovelanghe","article_published_time":"2022-04-21T08:30:55+00:00","article_modified_time":"2023-04-20T14:19:36+00:00","og_image":[{"width":1000,"height":668,"url":"https:\/\/langhe.net\/wp-content\/uploads\/2011\/05\/bici.jpg","type":"image\/jpeg"}],"author":"Armando Gambera","twitter_card":"summary_large_image","twitter_creator":"@ilovelanghe","twitter_site":"@ilovelanghe","twitter_misc":{"Written by":"Armando Gambera","Est. reading time":"5 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/langhe.net\/en\/77735\/picnic-fields\/#article","isPartOf":{"@id":"https:\/\/langhe.net\/en\/77735\/picnic-fields\/"},"author":{"name":"Armando Gambera","@id":"https:\/\/langhe.net\/en\/#\/schema\/person\/ccdfceb5c3411d9278a4bf9617e0cc54"},"headline":"A picnic in the fields","datePublished":"2022-04-21T08:30:55+00:00","dateModified":"2023-04-20T14:19:36+00:00","mainEntityOfPage":{"@id":"https:\/\/langhe.net\/en\/77735\/picnic-fields\/"},"wordCount":719,"commentCount":0,"publisher":{"@id":"https:\/\/langhe.net\/en\/#organization"},"image":{"@id":"https:\/\/langhe.net\/en\/77735\/picnic-fields\/#primaryimage"},"thumbnailUrl":"https:\/\/langhe.net\/wp-content\/uploads\/2011\/05\/bici.jpg","keywords":["Picnic"],"articleSection":["Art and culture"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/langhe.net\/en\/77735\/picnic-fields\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/langhe.net\/en\/77735\/picnic-fields\/","url":"https:\/\/langhe.net\/en\/77735\/picnic-fields\/","name":"A picnic in the fields: wines and delicious food for your \"merenda\"","isPartOf":{"@id":"https:\/\/langhe.net\/en\/#website"},"primaryImageOfPage":{"@id":"https:\/\/langhe.net\/en\/77735\/picnic-fields\/#primaryimage"},"image":{"@id":"https:\/\/langhe.net\/en\/77735\/picnic-fields\/#primaryimage"},"thumbnailUrl":"https:\/\/langhe.net\/wp-content\/uploads\/2011\/05\/bici.jpg","datePublished":"2022-04-21T08:30:55+00:00","dateModified":"2023-04-20T14:19:36+00:00","description":"The perfect menu for a simple picnic like the good old days under a mulberry tree, in the shade of a vineyard's foliage.","breadcrumb":{"@id":"https:\/\/langhe.net\/en\/77735\/picnic-fields\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/langhe.net\/en\/77735\/picnic-fields\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/langhe.net\/en\/77735\/picnic-fields\/#primaryimage","url":"https:\/\/langhe.net\/wp-content\/uploads\/2011\/05\/bici.jpg","contentUrl":"https:\/\/langhe.net\/wp-content\/uploads\/2011\/05\/bici.jpg","width":1000,"height":668},{"@type":"BreadcrumbList","@id":"https:\/\/langhe.net\/en\/77735\/picnic-fields\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/langhe.net\/en\/homepage\/"},{"@type":"ListItem","position":2,"name":"Magazine","item":"https:\/\/langhe.net\/en\/category\/magazine-en\/"},{"@type":"ListItem","position":3,"name":"Art and culture","item":"https:\/\/langhe.net\/en\/category\/magazine-en\/art-culture\/"},{"@type":"ListItem","position":4,"name":"A picnic in the fields"}]},{"@type":"WebSite","@id":"https:\/\/langhe.net\/en\/#website","url":"https:\/\/langhe.net\/en\/","name":"LoveLanghe","description":"...Food and Wine. 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For many years, he has focused his studies and research on the field of cookery, wine and cheese, especially those of the Langhe area of Italy. He contributes to Slow Food guides on the subject (\u2018Osteria d\u2019Italia\u2019, \u2018Le Strade del Barolo\u2019, \u2018Barolo e Barbaresco\u2019, \u2018Guida delle Langhe e del Roero\u2019, \u2018Le ricette delle osterie di Langa\u2019, \u2018Formaggi d\u2019Europa\u2019). He has written books for the La Morra Municipal Cellar: \u2018La cucina e i vini di La Morra\u2019 (The cuisine and wine of La Morra), \u2018La vigna in etichetta, storia del Barolo di La Morra\u2019 (Vineyards in Labels, the History of La Morra Barolo). His monograph \u2018La cucina di Alba nel Novecento\u2019 (1900s Cuisine in Alba) features in the book edited by the Famija Albeisa, \u2018Il grande libro della cucina di Alba\u2019 (The Great Book of Alba Cuisine). He writes for magazines (Barolo & Co.; Slowfood; L\u2019Assaggiatore; Itinerari in Piemonte). He is a Master Taster of cheeses and holds the position of Vice President of ONAF (National Organisation of Cheese Tasters); he holds lessons in wine and cheese tasting and organises cookery courses held in restaurants throughout Langa. His cookery courses have given rise to two recipe books: \u2018Cucinando col vino\u2019 (Cooking with Wine) and \u2018Cucina d\u2019autunno\u2019 (Autumn Cooking). --------------------------------- Laureato in chimica presso l\u2019Universit\u00e0 di Torino, \u00e8 professore di chimica nelle scuole superiori. Da parecchi anni si dedica allo studio e alla ricerca nel campo della cucina, dei vini e dei formaggi, in particolare delle Langhe. Collabora alle guide del settore pubblicate dallo Slow Food (\"Osteria d\u2019Italia\", \"Le strade del Barolo\", \"Barolo e Barbaresco\", \"Guida delle Langhe e del Roero\", \"Le ricette delle osterie di Langa\", \"Formaggi d\u2019Europa\"). Per la Cantina Comunale di La Morra ha scritto i libri: \"La cucina e i vini di La Morra\", \"La vigna in etichetta, storia del Barolo di La Morra\". Su \"Il grande libro della cucina di Alba\", edito dalla Famija Albeisa, compare la sua monografia \"La cucina di Alba nel Novecento\". Scrive su alcune riviste (Barolo & Co.; Slowfood; L\u2019Asssaggiatore; Itinerari in Piemonte). E\u2019 Maestro Assaggiatore di formaggi e ricopre la carica di Vicepresidente dell\u2019ONAF (Organizzazione Nazionale Assaggiatori di Formaggi); tiene lezioni di degustazione dei vini e dei formaggi, organizza corsi di scuola di cucina presso i ristoranti di Langa. Dai corsi di cucina ha tratto due ricettari: \"Cucinando col vino\" e \"Cucina d\u2019autunno\".","url":"https:\/\/langhe.net\/en\/author\/armandogambera\/"}]}},"acf":[],"_links":{"self":[{"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/posts\/77735","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/users\/13"}],"replies":[{"embeddable":true,"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/comments?post=77735"}],"version-history":[{"count":0,"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/posts\/77735\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/media\/77737"}],"wp:attachment":[{"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/media?parent=77735"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/categories?post=77735"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/tags?post=77735"},{"taxonomy":"lgarea","embeddable":true,"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/lgarea?post=77735"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}