{"id":3330,"date":"2019-12-12T10:00:48","date_gmt":"2019-12-12T09:00:48","guid":{"rendered":"https:\/\/blog.termetritone.it\/?p=3330"},"modified":"2019-12-16T15:48:10","modified_gmt":"2019-12-16T14:48:10","slug":"our-story-in-a-dish-roast-veal-with-jujube","status":"publish","type":"post","link":"https:\/\/blog.termetritone.it\/en\/gastronomy\/our-story-in-a-dish-roast-veal-with-jujube\/","title":{"rendered":"Our story in a dish: roast veal with jujube"},"content":{"rendered":"

One cannot think well, love well, sleep well, if one has not eaten well.<\/p><\/blockquote>\n

Virginia Woolf’s observation has inspired the cooking of \u00a0Executive chef Luigi Facciotti, <\/strong>\u00a0whose dishes are something to be discovered every day.\u00a0 Flavours and stories to discover.<\/p>\n

\u00a0To experience traditional autumn Sundays, you can \u00a0write here <\/a><\/strong>\u00a0or call (+39) <\/em>\u00a0\u00a0049 8668099. <\/strong>\u00a0\u00a0<\/em><\/p>\n

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Jujube: the secret ingredient of the Euganean Hills<\/h3>\n

Every recipe that is destined to become history has a \u00a0secret which has been handed down from generation to generation, a secret whose origins <\/strong>\u00a0no one knows any more. Only a very few people can discern the primitive taste of this secret, and even fewer find the right words to describe it. As if guarding the secret had a wonderful ability to make the fortunate taster feel part of something bigger, eternal and intensely present.<\/p>\n

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Every corner of Italy is an alcove where culinary secrets are made with \u00a0local products <\/strong>\u00a0in delightful gardens that are kept by generations of families and small communities, places that are often unknown to outsiders. The treasure guarded among the rose gardens of the Euganean Hills arrives from afar, from the lands of Syria: \u00a0the jujube <\/strong>\u00a0with thorny branches.<\/p>\n

Its singular taste <\/strong>\u00a0is a sweet yet harsh explosion that is capable of winning over every palate: consumed fresh or dried, in spirits, liqueurs, jams and jellies, the jujube tells the story of a unique region. Not a small fruit, but the story of the ancient Roman conquest of distant lands that have found a place of honour in our daily lives. A \u00a0gift <\/strong>\u00a0that takes care of those who are smart enough to know about it: rich in vitamin C, the jujube is a natural remedy for winter colds.<\/p>\n

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The chef’s dish: lemon thyme roast veal with jujube reduction<\/h3>\n

\u00a0In order to experience the poetry of the Euganean hills <\/strong>\u00a0you must taste it in its most genuine form. Our chef’s inspirational dish is the best part of a shoulder of veal in a reduction of jujube and rosolio and with the aroma of lemon thyme.<\/p>\n

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INGREDIENTS FOR 6 PEOPLE <\/strong><\/h4>\n