Started with a lovely dry Lambrusco courtesy of Chef Kyle. Starters were the Fava e Cicoria, a staple there homey with a little bitterness from the chicory. Tuna and watermelon with basil oil, nice texture between the tuna and watermelon, light and fresh.
We were feeling pasta so Pork Ragu with Pappardelle, and Tuna/capers/pistachio on Linguine. Both pastas were on point, great texture. The ragu is traditional meaning no tomatoes, and the Linguine had a nice hint of orange zest.
That Torta for dessert was banging, with a warm hazelnut cream poured table side. Canolo was crisp and a nice treat. Wrapped up with Amaro.
by BindisBurgers_TO
Dining and Cooking