You know what’s a great indication that a particular dish is a hit with the masses?
How about if it’s been served for more than 800 years and great chefs such as Borgata Hotel Casino & Spa’s Stephen Kalt are still devising new and innovative ways to serve it up?
That’s staying power friends, and when it comes to Italian cuisine, few things have stood up like the ravioli. Yes the ravioli, that little doughy Italian dumpling that can be stuffed with anything—though ricotta cheese is the traditional starting point—to devise the perfect bite of food.
Stephen Kalt, Borgata chef/partner at Fornelletto’s Cucina & Wine Bar, recently highlighted the savory little bites, along with some perfect wine matchings at another of his Holy Ravioli demonstration and luncheon events on Saturday, March 14 as part of the Savor Borgata Culinary Series.
It’s a formidable task, of course, to come up with a new take on an 800-year-old standby like the ravioli.
Legend has it that though “riavvolgere” means “to wrap,” most believe the dish was actually named after Ravioli, a renowned 13th-century chef in the Repubblica di Genova.
Except it’s just a legend, because there’s like a zillion stories on the invention of the ravioli that all date back to medieval Italy–and that’s all over medieval Italy.
What is true was that the ravioli was the perfect food, enjoyed by the upper classes as well as farmers and peasants who found it a handy little snack to carry into the fields—and everybody in between.
And all these years later, master chefs like Stephen Kalt can still offer dishes like this.
We’re thinking that even the ritziest medieval Genoan noble never had it so good.