We’ve spent a great day in Florence today. Such a different experience to the previous visit 2 years ago in summer, when the heat chased us out after 2 hours. Today we’ve been everywhere we wanted to be and went for lunch to a random trattoria on our way back from Ponte Vecchio.
I ordered tortelloni stuffed with potato and cheese with black truffle sauce and thin shavings of parmesan, it was so good, that half way through the first portion I called the waiter and asked for the second one. It was outstanding. Sipping my wine afterwards I rated in at 9, 5 in the scale of 10, it only gives way to Marco’s ravioli with pumpkin and walnut sauce in Bagni di Lucca, which, by the way is still on the menu and I did go back this time for more.
Photo a bit crappy, taken by iPhone. Memorable meal tough.
Christmas this year is very special, we’re in Tuscany, with the sheer purpose of doing something different. No parents ( with exception of Alice ), no carp, no dumb Polish television, no cakes in huge variety. Just awesome Italian food every day. Alice and Ken took us all to a Christmas lunch today, menu, as displayed by Moka, 5 hours at the table…. Very enjoyable though. And great food. Pasta dishes as usual won my biggest approval, followed by a great chocolate fondant- served with unnecessary custard, but still great.
December at work has been exhausting. Everyone seems to be knackered, lacking energy and fed up. Last Sunday though we had a few hours of true awesomeness of Dinings. A few special guests were invited and The Chief designed a 7 course menu, a great variety of dishes, flavours, textures, with which we matched some good wines and sake. Before the guests arrived, we were treated to each of those dishes, one by one. We sat at the sushi bar for over an hour, sipping good wines and tasting. I loved it.
Two highlights for me were the Cornish oysters, which is surprising, as I’ve never been a fan. The one I tasted was topped with beluga caviar, tasted of sea and freshness.
Then one of the most awesome noodle dishes I’ve ever tasted. Pho noodles, bathed in some lovely broth that the Chief had on the stove for a couple of days, with a chunk of kakuni wagyu beef and some shredded leeks on top. Great flavours.
On the joys of cooking and eating
