EXQUISITELY PREPARED TUSCAN FOOD WORTHY
OF BEING PAIRED
WITH THE FRUIT FROM
SEVEN CENTURIES OF WINEMAKING
On our
return visit, we were accompanied by a new friend from Kent State University's
outstanding Florence program.
We both are Kent grads and can't help but mention the
fine hospitality shown to us by Marijke
Huegaerts and the rest of the KSU staff at Palazzo dei Cerchi.
More Chianti flowed while we opened with cannellini beans
with Laudemio olive oil.
This vist, we tested dei Frescobaldi's pasta making
talents with two orders of Tagliolini -- thin fettuccini with black truffle and
butter.
The black truffle, another Tuscan staple, and butter
sauce made the fettuccini devine as Dante's Comedy.
Heidi rounded the out proof is in the pasta experiment
with Picci Senesi -- a fine thick spaghetti with anchovies and aged pecorino
cheese.
Peorino -- another staple in Tuscan menus -- is a hard,
salty Italian cheese made from ewe's milk and most often grated over dishes.
We finished with a sweet, dry dessert wine and a pair of
perfect creme brulees to share among three sated diners.
FRESCOBALDI FOOD AND WINE REVIEW
CONTINUES TOMORROW -- AUGUST 16
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