Edoardo Nizzola

Mutty
Viale Maifreni 54, Castiglione delle Stiviere

Mutty is a cultural space where different people can be in dialog with each other, a site of exchange full of meaning and potential. Within this context of solidarity and social warmth, three spaces have been created to promote culture and art in all their forms. One of these is a café with a kitchen where traditional cooking meets international influences. The top-quality ingredients come from organic farms in the nearby hills, ensuring that every day the food on offer is delicious, healthy and authentic.

Pappardelle With Cocoa Beans
On Fatulì Cheese Fondue With Dried Lake Iseo Sardines

Ingredients
cocoa beans (migrant product)
plain flour
organic eggs
Fatulì cheese (Ark of Taste)
goat’s milk
dried freshwater sardines (Slow Food Presidium)
lemon thyme leaves
extra virgin olive oil

Make a well with flour on a wooden board. Mince cocoa beans and blend with the flour. Add eggs and knead to a firm dough.

Leave dough to rest for 1 hour, then roll out. Cut into strips about 2 cm wide and twist into small nests, each weighing about 100 grams (the equivalent of a single portion).

Melt Fatulì cheese in goat’s milk to form a fluid but thickish cream, and cut the freshwater sardine fillets into 1 cm pieces.

Cook pasta in boiling salted water, drain and toss through the sardine pieces in the olive oil. Pour fondue into individual dishes, roll up pasta and place over fondue.

Sprinkle with sardine fillet pieces and garnish with lemon thyme leaves.