Osteria Burligo

Among the restaurant we choose from the SlowFood guide, rarely it happens to visit one a second time.
On one side we like infact to try new restaurants, in order to taste different cookings, on the other side often it happens to choose restaurants situated very far from home, or because we are so attracted by the description to decide to drive alos several kilometers, or because it happens more often to go to the restaurant when we are on holiday.

An exception is Osteria Burligo. It is enough close to home, but that's not for sure the main reason we visited it for the third time.
Burligo, a village of Palazzago, is enough close to Bergamo, but somehow far from the main roads: impossible to go there by chance. If one arrives till here, it's because he really wants to come.
The environment is very simple. There is an entrance hall where there is the bar, and the main dining room, where there are about ten tables. More than that, in the good season one can also take a seat outside on the terrace. It's in front of the road, but it is pleasant because the road is never busy, and there is a nice view on the front mountain side.
This time we sit in the dining room.
Norma usually is in the kitchen, while the guests are welcome by Felice, excellent host, apart from being a great wine expert.

Synthesi
Aglianico del Vulture
by Paternoster

The cooking is extremely simple, and the elegance of the flavors is given mostly by the quality of the ingredients and the masterly matches. Speaking about simplicity, in a previous visit of ours i was impressed by a salad of caulifleurs and broccoletti, steamed and arranged on the plate like a crown, on which there was a sauce of olive oil and anchoves. Minimalist, but terrific.
This time we had only one hors-d'oeuvre made of a steamed bell-pepper divided in four and pealed, with a sauce of capers and tuna, very tasty.
As first plates we had tagliolini d'ortica (with nettle in the dough), with pancetta (pork underbelly) and sheep ricotta, excellent, very delicate, and lasagnette with salami paste (unfortunately they were out of lasagnette, so they substituted them with more tagliolini d'ortica), a more definite flavor given by the ragu of salami meat.
Then we shared a second plate: boiled tongue with sweet-and-sour vegetables, very good that too.
The wine selection is well furnished. We chose an Aglianico del Vulture "Synthesi" by Paternoster, which well matched to the courses.
One dessert (strawberries and gelato) and one coffee completed our dinner.
58 euros.

Osteria Burligo
Via Burligo 12,
Burligo, Palazzago (BG)

Ten perfect matches

Maurice's and Laura's blogs made my mouth water. So, even if i was not explicitly invited, i go on participating to the meme titled "Ten perfect matches", that is the list of ten perfect gastronomical pairing.

I decided to choose pairings that do not require any cooking preparation, but are served in their simplicity, so that the tastiness is not hidden by the skill of the chef. No offense so to my favorite cheff (my wife), if i don't include in this list any plate she made.
The theory wants that pairing foods one promotes the choice within the same territory, and i think that this is a good way. Nevertheless in this list there are matches of products coming from far apart... they look anyway to me perfect.

There are my ten choices.

1. Spicey gorgonzola with grapes ambrosia (a kind of syrup) and Passito from Pantelleria Salvatore Murana.
2. Tuscan bread with some extra virgin olive oil and some grain of coarse salt with Chianti Classico.
3. Walnut bread with Chevre and a glass of Alsacian Gewürztraminer.
4. 99% fondant Lindt chocolate with Barolo Chinato.
5. A slice of toasted wholemeal bread with parcially melted Brie, a slice of Speck Alto Adige and a Chimay White Cap.
6. Slice of Munster with cumin seeds and Bonne Esperance beer.
7. Raw breton oyster with Guinness just tapped off (with also the clover drawn on the foam).
8. Pienza Pecorino aged in walnut leaves with Montepulciano d'Abruzzo Marina Cvetic.
9. Bruschetta (toasted bread) with melted Bagoss and a slice of Colonnata Lard with Masi Campofiorin.
10. Tuna sashimi with soy sauce and wasabi and a glass of Greco di Tufo Feudi di San Gregorio.
11. Epoisses spread on still warmish baguette with Chateauneuf du Pape.

Oops... i listed eleven. I should delete one, but i cannot decide which one... well... i'd better stop thinking, otherwise i will end up adding some more.

There we are. Now i should "pass" the meme to other people. I virtually pass to anyone stop by reading this blog. If you accept it, please link this blog and put a comment, so i link yours back and we don't break the chain.

Here the friends that cought the ball:
Mistral