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2010-04-18
5 瀏覽
We went to Aspasia because of their new chef (Steffano Piscedda), who has brought with him his innovative style of cooking combined with an obsession for the finest ingredients. As usual we left the choice of menu to him and as usual were delighted by what we ate:Red Prawns Tartar, Crispy Micro Squid with Confit Porcini and Light Pesto* * * *Poached Langoustine with Smoked Tuna Guacamole, Lemon Dressing and Caviar* * * *Spaghetti with Tuna Belly, Sea Urchin and Bottarga* * * *Risotto with Peas,
We went to Aspasia because of their new chef (Steffano Piscedda), who has brought with him his innovative style of cooking combined with an obsession for the finest ingredients. As usual we left the choice of menu to him and as usual were delighted by what we ate:
Red Prawns Tartar, Crispy Micro Squid with Confit Porcini and Light Pesto
* * * *
Poached Langoustine with Smoked Tuna Guacamole, Lemon Dressing and Caviar
* * * *
Spaghetti with Tuna Belly, Sea Urchin and Bottarga
* * * *
Risotto with Peas, Broad Beans and Braised Wagyu Short Ribs
* * * *
Colorado Lamb Rack and Lamb Neck with Garlic Mashed Potato, Artichoke and Snails
* * * *
Chocolate Mille Feuille with Raspberries Sorbet
Every course was delicious and it was difficult to identify a favourite - each of us had a different one. Steffano is passionate about his cooking and puts his heart into every dish. The end result is a meal showing imagination and attention to detail with every dish a sensation. The best Italian cooking we have ever tasted (including restaurants in Rome, Florence and Lucca)
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