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Monday, August 13, 2012

DEI FRESCOBALDI RISTORANTE & WINE BAR -- FLORENCE ITALY -- PART 4


EXQUISITELY PREPARED TUSCAN FOOD WORTHY
OF BEING PAIRED WITH THE FRUIT FROM 
SEVEN CENTURIES OF WINEMAKING

Dei Frescobaldi sources outstanding green peas and favas that made for a fine pairing with the Chianti that arrived at our table.

Heidi ordered a half baby lobster baked in tomato sauce and served with sautéed seasonal vegetables.

The exquisite lobster came with lots of sautéed sweet plum tomatoes to compliment the sauce the crustacean was baked in.

I opted for grilled fresh sea bass with grilled vegetables -- potatoes, tomatoes and zucchini tasty enough to turn the zucchini-phobic into a fervent fan.

Digging deeper into dei Frescobaldi's outstanding list of wines by the glass, we switching over to white wine -- mine sparkling, Heidi's still and both of them perfectly dry.


FRESCOBALDI FOOD AND WINE REVIEW 
CONTINUES TOMORROW -- AUGUST 14

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