DAVID GARDNER PROVES A SCOTSMAN CAN CREATE GREAT TUSCAN CUISINE IN THE HEART OF FLORENCE
The house red was the perfect accompaniment to both my
meatless pizza and Heidi's hearty Papardelle with boar ragout.
Just when I thought things couldn't possibly get better,
our flawless waiter asked if I would like to try some hot olive oil.
I like it hot and he delivered a succulent olive oil
spiked with dried, crushed red peppers.
The fiery (but not damaging) oil was the perfect thing to
dip my pizza crust in (whether that was breaking any Tuscan dining rules or
not).
We didn't have room for more, but our brilliant server
tempted us with word that Baldovino takes great pride in its baked goods.
Soon, we were sharing torta a ciccoloto con panna -- chocolate torte with panna cotta (cooked
cream).
Since Baldovino has an extensive wine list, we let are
sharp server suggest an excellent dessert wine to end our main courses and east
our way into the delish chocolate.
BALDOVINO REVIEW CONTINUES
TOMORROW -- JULY 26
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