Stuck scarfing down veal and Orvieto Classico

UN Food Summit kicked off this week-

The 2002 menu, published by The Times, began with foie gras on toast with kiwi fruit and lobster in vinaigrette, followed by fillet of goose with olives and seasonal vegetables and ending with a compote of fruit with vanilla, all accompanied by an array of fine wines.

This time the catering was scaled down. Leaders first ate vol au vent stuffed with sweetcorn and mozzarella, followed by a pasta dish with a sauce of pumpkin and shrimps, and then veal meatballs and cherry tomatoes, with a fruit salad and vanilla ice-cream for dessert. The wine was a “straightforward but very acceptable Orvieto Classico”, officials said.

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