| Ingredients and cooking |
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The restaurant also offers 600 recipes that have been found in ancient manuscripts preserved in libraries in the area.
The meat is Chianina (typical cow), the lambs grow on mountains of this area. The pasta is all made by hand. To cook according to Living Cuisine is necessary to have products that nature provides. Lizori is a genuine natural garden. The herbs that grow on the walls are biotypes that were recovered during the refurbishment of the Village. The rocket, mint, capers and chicory are cultivated in small gardens or in the gorges of the walls where there is soil, since the restoration of Lizori has complied with the rules architecture of antiquity, when the walls were pulled up with the ground of the place. These are herbs that will not collect any more and that the restaurant uses in their recipes. All roasts are served with fennel. Delicious omelettes are proposed with hares. The pimpinellone adds flavor to salads. The elder found multiple uses of natural herbs: the flower can be fried in batter, the berries find perfect location in liqueurs, jams and jellies. Cooking by fire is the best way to enhance the taste of the recipes. The use of certain types of wood and aromatic fragrance, such as cherry, peach, the almond and olive trees, allows to add new essences to products, because burning liberates their perfume and give it a whole new taste. |
| Last Updated on Wednesday, 11 March 2009 08:57 |