![]() And the restaurant at Vigilius in the Dolomites was another spectacular one. And it’s one of those very simple recipes and you think wow, somebody thought of this. I absolutely loved Il Falconiere in Cortona because the chef there is another one of those innovators, and she bakes these olives, baking them overnight in the oven and then pulverizes them and coats a filet with the olive dust on either side and roasts it. La Subida in Friuli was a huge favorite of mine. ![]() I remember in particular a really wonderful restaurant in Ostuni in the hotel there, that was one of the spectacular meals. ![]() ![]() Bonci Pizzarium is a Roman Institution, famous for its freshly baked bread, pizza by the slice, and suppli, croquettes (ph Andrea Wyner)Īnd I began to learn so much more about Italian food that I never knew before. ![]()
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