Oliveto's Whole Hog Dinners
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From Tuesday through Friday of this week, Oliveto (5655 College, Oakland, across the street from Rockridge BART) celebrates all things porky with its annual Whole Hog dinners. As suggested by the name, the menu features almost every part of the pig, including ham, shoulder, belly, head, trotter, skin, ears, liver, heart, brain, tripe, kidneys, lard, blood, and spleen (milza in Italian), as well some wild boar. There are still reservations available, though Thursday and Friday are almost booked up. Most of the dishes will still be available on Saturday.
Here's the tentative menu:
Dry-Cured salumi Soppressata, felino, Milano, finocchiona, vasca, salametto, nostrano, wild boar, crespone, piccante Whole Cuts Prosciutto, lonza, coppa, lardo, pancetta, salame cotto Sweet salumi Pâté capricciso, pork liver and sour cherry pâté, cicciolata, coppa di testa, mortadella _______________________ |
| Offal and End Cuts Fried pork trotter and brains with creamy aged sherry vinegar & herb sauce Terrina of pickled pork ears with horseradish, celery hearts, and frisée Warm antipasto of pork tongue, artichokes, and aged balsamico Fritto of pork tripe, sweet onions, and cardoons with meyer lemon and caper mayonnaise Spiedino of pork liver and fresh pancetta with roasted beets and herbs Salad of pork kidneys, watercress, celery, chopped egg, walnuts, and creamy balsamico Bruschetta di milza or milzschittensuppe Blood pudding with pickled sour cherries and pine nuts Sbriciolona: traditional Tuscan-style wild fennel salsiccia cruda with lard piadina Panzerotto of pork liver with Barhi dates and arugula _____________________________ |
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Soup and Pasta Pig's Head and farro soup with citrus zest and true cinnamon Mostaccioli with guanciale and pancetta ragù, aged provolone Canederli: Friullian bread and pork dumplings with pork & date sugo Gnocchi del Cosentino with little pork meatballs Pappardelle nero with pork heart and wild mushroom ragù Paccheroni with wild boar spezzatino Spaghetti with pork coppa confit, Calabrian hot peppers, breadcrumbs, and oregano Cannelloni alla bolognese Mezzalune of Savoy cabbage and prosciutto cotto with sugo di maiale and draped with lardo ___________________________ |
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Hot Specialties Tofeja del Canavese: Piemontese peasant braise of pork shoulder, little cotechino sausages, wild boar spare ribs, and pork skin rollattini with Borlotti beans Spit-roasted pork belly with Sicilian nero d'avola gelatina, chestnut honey, Castelvetrano olives, and almonds Spit-roasted brined arista with pickled sour cherry and pork liver bread salsa Wild boar scallopine alla Milanese with meyer lemon, fried capers, and arugula Zampone braised in saba Choucroute garni with spit-roasted pork "pastrami," belly rib, and grilled classic frankfurter Charcoal-grilled wild boar and wild fennel sausage with shaved fennel and blood oranges _____________________________ |
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Vegetable Side Dishes Roasted beets and blood oranges Chicories with aceto balsamico Polenta integrale Garden lettuces vinaigrette Potatoes fried in pork renderings Shaved fennel & puntarella _______________________ |
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Sweets Rosemary sorbetto Chocolate-caramel tart with candied pancetta Seville orange gelato Warm apple crisp streudel with candied bacon bits Blood orange marmalade crostata with white chocolate- cranberry gelato Biscotti |
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