Out comes Giulio Picchi, Fabio's son, to tell you about
the heavenly items spread out in tiny tasting portions for you.
Our grazing included: white beans in fabulous olive oil, ricotta
unlike any you've ever savored, smoked cold muscles good enough to seduce a non
bi-valve eater, the best zucchini you've ever tasted, warm potato rolls,
chicken liver pate spread on crostini, herbed goat cheese, tomato aspic (cold
gelatin) and cold veal tripe salad.
Full disclosure time.
We really tried hard not to be stomach-squeamish, but could not rise
above our Midwestern roots. Alas, we did not finish even the tiny taste o'
trippa.
Trusting the sommelier , we went with a fine Super Tuscan
Sangiovese-Cabernet Sauvignon blend that, well, blended perfectly with the wide
range of delicacies brought to our table. Light on the tongue, it must of
packed a bit of a punch, for we confess we forgot to note the label (sorry).
Spouse Heidi's primi patti was polenta with light ricotta
cheese -- light as a cloud. I opened
with a brown fish stew that tasted like an upscale New Orleans gumbo.
PART 4 POSTS TOMORROW -- JUNE 5
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