Slow Food, Take Two

I first became aware of the Slow Food movement a few years ago.  Slow Foods International and Slow Europe have helped to take the movement global and their influence has spread across to globe (and even as far away as Albania!).  Slow foods is a grassroots effort that aims to grow and produce food locally while taking into consideration the larger environment.  It considers the entire "cost" of the end product.  Are the farmers and food producers treated fairly?  How much of an environmental impact does the production of the food have?  Does the food enjoyable to eat and taste good?  Slow food's  mission statement resonates with me: the organization seeks to  "envision a world in which all people can access and enjoy food that is good for them, good for those who grow it and good for the planet".  How can one argue with that?

As I've mentioned on numerous occasions, I love good food.  You might call me a foodie or a food snob but that doesn't bother me.  Salty, sweet, or savory; from the most complex flavor profile to the simplest, if the food is made with good quality products I enjoy it. I can be as equally satisfied with a creative salad as I am with a platter of meat.  I prefer local and organic products but do eat carefully selected imported items.  I would rather taste a single bite of a quality food item than have heaping plates of food of an inferior quality.  In my opinion, when it comes to food, more isn't always better.

The cheese course that included fresh ricotta and a sage-cheddar

I posted about my first visit to Mrizi Zanave, Albania's tribute to the International Slow Food movement last year.  I've been back several times since my initial visit with each meal being just as good, if not better, than the last.  We returned again this past weekend and once again the menu didn't disappoint. From the endless mezzes that started the meal to the fruit filled desserts ---yes plural desserts--- and the meats and pastas in between, it was all amazing as usual.  Some of the dishes like a carrot byrek and tempura broccoli I'd had before, but the pasta with blueberry cream sauce that accompanied the mushroom risotto was new to me.  This is one of the things I love about Mrizi Zanave; they pair food combinations that I would never even dream of serving together with amazing results.  Traditional Albanian meats of baby goat and lamb cooked in milk took on new flavors when they were slow cooked rather than overcooked.

Three fruit desserts on a single plate

The latest addition to Mrizi Zanave was their new cold storage area that was actually built into the hill abutting the restaurant.  The owner proudly showed off this area where fruits, vegetables, and meats are preserved and stored.  I love behind the scenes views of restaurants.  Not only do they show off how well organized and clean a place is (two very important details) but looking at the massive quantities of a specific ingredient sets my mind racing with all of the possibilities.  What would you do with all of this cured meat or pomegranates?  The possibilities are endless!

Aging meats



Wild pomegranates used for a refreshing juice spritzer; potatoes are in the forefront

Have I mentioned that I love this place?  I can't wait to go back!

Slow Food Albania

Welcome to Slow Food Albania

I love good food.  You might call me a foodie or a food snob but that doesn't bother me.  Salty, sweet, or savory; from the most complex flavor profile to the simplest, if the food is made with good quality products I enjoy it. I can be as equally satisfied with a creative salad as I am with a platter of meat.  I prefer local and organic products but do eat carefully selected imported items.  I would rather taste a single bite of a quality food item than have heaping plates of food of an inferior quality.  In my opinion, when it comes to food, more isn't always better.

Mezes of tapanade, cream, and pesto

A couple of years ago I became aware of, and interested in the Slow Food movement.  Slow foods is a grassroots effort that aims to grow and produce food locally while taking into consideration the larger environment.  It considers the entire "cost" of the end product.  Are the farmers and food producers treated fairly?  How much of an environmental impact does the production of the food have?  Does the food enjoyable to eat and taste good?  Slow food's  mission statement resonates with me: the organization seeks to  "envision a world in which all people can access and enjoy food that is good for them, good for those who grow it and good for the planet".  How can one argue with that?

Last fall I was fortunate enough to spend a weekend in Turino, Italy with a group of European alumnae from my Alma Mater discussing these very issues.  That weekend was thought provoking and filled with culinary delights.  I blogged about the experience here.  The weekend further spurred my gastronomic interest and I returned home thinking even more about eating locally and the opportunities that existed in Albania.

Slow Foods International and Slow Europe have helped to take the movement global.  What started small has grown into an epic scale project with members in 150 countries.  Imagine my surprise and delight when I discovered that Albania had its very own slow food chapter.  This past weekend I had the opportunity to discover just what Slow Food Albania is all about.

Garlic shoots, cheese, and bean byrek

Mrizi i Zanave did not disappoint.   Because we went as part of a group, we were served a set menu.  In true Albanian fashion, once the food started arriving it didn't stop.  We started with a trio of spreads- pesto, olive tapanade, and cream that were slathered on top of homemade toasts.  Next came platters of lightly grilled spring vegetables and creative spins on traditional Albanian dishes.  I had never tried fresh garlic shoots before and I found them to be  surprisingly tasty.  I'm not a fan of traditional byrek which usually arrives heavy and drenched in oils.  Both the bean and the nettle filled byrek were delicious.  So much so, that Glenn, who doesn't eat beans, cleaned his plate.

A duo of pastas

Next came the pasta course- a duo of individually plated homemade pastas.  The noodles with spring vegetables in a light sauce were tasty but I preferred the ravioli stuffed with foraged greens.  The servers explained each dish to us as it was presented and went through the ingredient list.  Even the Albanians at the table weren't able to translate some of the filling ingredients into English. Foraged greens?  I'm not sure what that means but I had visions of dandelions growing on the side of the road.  It didn't matter since they just tasted so good.  (I do not think I will be going out to forage for my own greens however).

Chicken in a pot

The entree consisted of two meats, a traditional lamb that was grilled to a tender perfection that I had yet to experience in Albania and a roast chicken which was served in a copper pot on top of a polenta like grain.  Again we couldn't get a clear Albanian-English translation but it was good just the same.  The final course consisted of four mini desserts served in individual dishes.  A blueberry cordial accompanied a fruit sorbet, a minted fruit salad, and a dish of stewed fruits that roughly translated means "cranberry".  Even after all of the earlier dishes the desserts were delicious.  Of course everything was washed down with house made red wine.

Dessert

We were told that the menu changes seasonally with whatever is fresh and in season being brought to the table.  Spring is the season of fresh fruits and vegetables but I'm sure that the meals produced during the other seasons are just as flavorful.  The restaurant is a bit of a drive from Tirana but I know we'll be going back to sample the in-season foods from the rest of the year.