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2009-06-19
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I started with the panzanella al pofumo con burrata di bufala. This bread salad turned out to be a little different from my expectations, but it was OK. Shredded pieces of bread was mixed with chopped cucumber, tomato, red onions and topped with burrata cheese. Plenty of basil sauce to provide flavor.I chose the signature dish of spaghettoni al nero di seppia con calamari e agrumi as my second course. The thick noodles frankly were a little too al dente for me, becoming a little harder to chew d
I chose the signature dish of spaghettoni al nero di seppia con calamari e agrumi as my second course. The thick noodles frankly were a little too al dente for me, becoming a little harder to chew due to its size. But the taste was absolutely delicious. The squid ink along with tiny rings of calamari provided flavors of the sea, enhanced by garlic. Chopped cherry tomatoes added a bit of acidity, and the final touch was the thin strips of lemon zest that gave the dish the added kick. I thought everything worked very well together.
The panna rappresa al limone con fragole fresche e menta was the perfect dessert to end this meal. The lemon-flavored clotted cream had the right acidity, and the strawberries balanced that very nicely. I could have had two of these...
The very friendly manager - who had been checking up on us all evening - kindly offered us a glass of Barolo Chinato.
original blogpost w notes on wine: http://chi-he-wan-le.blogspot.com/2009/06/other-twin.html
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