flour + water pasta tasting

29 Sep


It was so good I had to do it again when they switched menus.

It wasn’t as every-single-dish-I-want-to-eat-again amazing as last time, but the radiatore with hen and the fattisu with duck and chanterelles (my favorite mushroom) were fantastic. Both were rich but slightly tart, whether from the lemon, the chanterelles, or the cabbage.

For wine, the Tami Grillo and Foradori Teroldego were highlights. Hints of—- never mind, I can’t do wine tasting notes, I really have no idea what I’m talking about (probably luckily).

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