On the package it says “Plume de veau.” I read that as “veal feathers.” Thinking: Now what have they done to those poor animals?
It’s hard not to feel guilty. The don’t-eat-the-veal campaign in the 1980’s just about ruined osso buco for me. The Wall Street Journal reports that per capita consumption of veal in the US fell from 2.3 pounds in 1986 to just 0.3 pounds in 2014. But now, early in the 21st century, veal has been rehabilitated. Continue reading
Technically this wine bar is on Via Marsala. But the other crossroad is Via Malcontenti, which tells me this is the place where I want to be. Continue reading
“This is not hunger,” my wife says.
We are bent over two dishes of pasta that are, well, a religious experience. She ordered the ravioli burro e salvia; I have cappelletti with ragu. We’ve come for lunch, and we go away not satisfied so much as transported. Continue reading
I’ll have the tagliatelle with beans, please.
If you’ve made it to Pesaro, you are in the land of good eating. In the old town you will eat well at Zongo, Pasqualon, La Guercia, and Il Moletto. Venture out of town, to Il Sentiero, for example, or to Gennaro, and you will experience both extraordinary natural beauty and culinary excellence. Continue reading
A Seafood Lunch at Il Falco
Even before I’ve seen the place, I’m way in favor of eating at Il Falco because it’s in the Baia di Vallugola. I get to say that cool word–Vah-LOO-go-lah. Continue reading
If it’s agriturismo, it’s got to be good
Above, a local delight called cassone. The flat bread they make in the Marche and Emilia-Romagna, called piada, is folded over mixed greens or tomato and mozzarella or onion and sausage or mixed grilled vegetables, then grilled and cut. You can make a meal out of cassone. Often, however, they are served as a little appetizer with apperitvo. Shown above, an exceptionally good cassone from Il Sentiero, an agriturismo in the Marche region. Continue reading
I Malardot–local dialect for malridotto–those who are in bad shape
The drive, the ambiance, the food–all well worth it at I Malardot. Start with the food. We’ve eaten at I Malardot 4-5 times now. With confidence, you can begin with a tagliere, mixed sliced meats and cheeses. For primo piatto our current favorite is artichoke ravioli with fosse cheese. That might well qualify as a desert island food for me. I could never tire of eating it. Continue reading
In Brisighella–breathtaking views, breaktaking food
A sign along the road outside Brisighella says: “A town on a hill between Florence and Ravenna.” That makes it sound pretty lonely. There are a lot of hills between those two towns. Continue reading