163 replies to this topic

[docsconz]

Dorpsch, Welcome to eGullet! We would love to hear about your experiences at the Slow Food Institute as well when the time comes.

[divina]

Pesche noce are peaches..and peaches are Pesche

There are the fabulous white peaches, and traditional yellow ones too!

[albiston]

Pesche noce are peaches..and peaches are Pesche

I always thought that pesche noce were nectarines, at least that's what an American school friend told me after correcting my "peach-nuts" translation . Always something new to learn!

[Ore]

Ciao,

Week 8 Week 8 Week 8 Week 8 Week 8 Week 8 Week 8 Week 8

This past weekend we went on a class trip up to the Veneto. Saturday we visited the winery Bisol, had lunch at Bisols new Agriturismo which was great, had dinner at some place I can’t remember right now – when I do, I will post it. It had an amazing wine cellar – pictures will follow. We spent all of Sunday in Venezia (blah!).

Some photos of the weekend:

Until arriving to the school in Jesi, I wan unfamiliar with Bisol and their wines. This photo shows some of their achievements. Theses bottles were all specially made for some occasions – not the Ferrari bottle in the front – this was the bottle they drank – not the Mumm they spray all over the place!!!




Bisol is in the heart of the Prosecco region. Its wines were all great in my opinion and I really liked the still prosecco they offered. They make a dessert wine which is fantastic and is done using the Solera System. Here are some more pics of the winery and its area.

This is a shot of the Agriturismo – where we stayed.


A beautiful shot of the rolling hills covered with vines. The weather was perfect that day. It was cool and just after a light shower so everything was extremely bright green!


Here is another shot of the landscape. Doesn’t this make you want to go there!?!


We had a great lunch at the Agriturismo. We started with some bruschettas. I remember one being of Ricotta cheese with treviso – yummy! Also, we had Porcini sott’ olio and radicchio sott’ aceto. Both were perfect and great with the sparkling wines.

Here is a shot of the lunch table from my bedroom!


Saturday night we had dinner at an amazing restaurant. The wine cellar was amazing. Here is a picture of George from India leading the gang out of the cellar. The rest of the pictures are inside the cellar. By far the largest cellar I have been in. There were cases of almost every spirit I knew of (minus some great tequilas!).


There was one wall dedicated to grappas and eau de vies!



One wall dedicated to the wide array of Bisol Prosecco bottles!


One wall dedicated solely to olive oils…


And then wine…lots and lots and lots of wine…



And then the good stuff – the really good stuff that is…Behind a locked vault!!

To top that all off, they even head some Salumi hanging near the kitchen. These pictures were actually of my house…in my dreams maybe!


The restaurant was called Gigetto. We had a set menu and all the dishes were great but lunch was only five hours before dinner and I honestly barely touched most of the plate – a shock for the people who know me!!!

Sunday, as I mentioned earlier, was spent in Venice. By far the worst city in my opinion. It was a either Spaghetti made for tourists – with a huge scoop of sauce atop white noodles, a seat in the piazza where a snack for two is at least 40 Euros, or Burger King – the whopper won!!! (Slow Food people don’t read this!!!) It was the first fast food in over three months! So – I had to get a Bellini at Harry’s Bar. It was OK – way overpriced at 13 (I think) Euros each – but ok – nothing special. It was too early to get food though – too bad. I wanted to try the carpaccio!

SO………………………….That ended the weekend. Monday and Tuesday were spent learning about ABRUZZO and its cuisine. Wednesday was a cheese and Salumi tasting and Thursday and Friday were wasted trying to learn about Lombardia and Risotto from a very ignorant chef (in my opinion of course!).

Abruzzo:

The chef was Severino Forcone who was one of the greatest chefs we had. He was truly a comedian before a chef – he was soo funny. Hopefully you can see it in some of the pictures!

Abruzzo is made up of four types of cuisine. Like the rest of Italy, its geography plays the major role. The cuisine types are of the Mountains, the Hills, the Plain Lands, and the Sea.

The city of Panarda was one of the grandest cities for cuisine back in the days. It was know for its grand scale of banquets which would range from 36 to 40 courses. The worst part was that it was DISRESPECTFUL to leave the table at anytime and in drawings, there are always armed guards present – maybe to keep them safe, maybe to fatten them!

The meal of Virtues – on May 1st, the meal of Virtues is prepared. This consists of the key number 7 being repeated by all the different types of foods available. You would cook 7 different vegetables, 7 different meats, 7 different grains, herbs, etc. all for seven hours!

For seafood, like in neighboring Marche, the Brodetto is a major player. Also, there is a dish called Scapece which is fish that is fried and preserved under vinegar and onion – very similar to the north’s style of in Saor.

Abruzzo is home to the first school for training chefs. I think the date was around the 1500’s. It is said that the best chefs were Abruzzese and the noble court of Naples had a desire for royal foods – prepared by Abruzzo trained chefs.

We truly made some great food in these tow days. Here are the pictures!

This first picture is something I am sure you are familiar with, although it may not be what you think.

This photo yes, is of a truffle, but this is a summer truffle – no where near the potency or grandness of the truffles available in the fall/winter. These are very mild and are best for infusing in oils.

We made a simple pasta chittara – a regional specialty – with a truffle sauce – just minced truffles in olive oil with salt, pepper and parmigiano to finish. Here is the pasta being made. The chittara must be tuned just like a guitar (where it gets its name from) by plucking at the strings. The tone should be nice and high!



And then the finished product!


Here is a photo of Baccala, salt cod, very simply prepared. The cod was soaked for two days and then grilled, skin on for about 15 minutes or so – the skin was taken off, the meat flaked and seasoned and tossed with roasted peppers. That’s it! It is best served the next day, when all the aromas have been absorbed – the peppers give a strong flavor to the fish.


The photo below is of a diamond cut of pasta called sagnette. The sauce is an Aquilana style and was made with duck meat that was braised in a rich broth and then pureed with a blender.


As simple as this may be, it was my favorite dish from Abruzzo.


I know, all it is is grilled bread – but it was perfect. It was grilled slowly on both sides, then, rubbed with garlic. Afterwards, it was seasoned with salt and olive oil – lots of great olive oil!

Like Campania – one of the first posts of this blog – Abruzzo also has a version of lamb with an egg yolk sauce. I prefer this one 10 times to the one from Campania. It was a bit piccante but delicious. It was rich and creamy too! In Abruzzo, the dish is called Agnello Cac’e Ove. The cheese and egg sauce used Pecorino or sheep’s milk cheese.


Ciabotto, very similar in sound to the bread, is very farm from. It is much closer to a ratatouille actually! This dish was a type of mixed vegetable stew with the major herbs in play being basil, garlic and hot red pepper.

Actually, most of the Abruzzese food we made had a bit of hot red pepper in it. Not a shocker at all.

This following pasta was a quick chef invention. He used some regional ingredients to make this beautiful, tasty plate.


There was eggplant as well as a regional cured meat that was very rich in both sweet and hot red pepper – more sweet. The chef mentioned that the peppers helped the salumi age and protect against rancidity.

Dessert in Abruzzo is great. The region is plentiful in almonds and uses it a lot ground in sweet breads and cakes. We made Pizzel (spelling and two other words for the same cookie). This was basically a waffle cone batter put into a press and squeezed. The outcome was a crisp cookie. Our pasta had fennel seed in it. Here is a photo of the chef analyzing the cookie with the class. Enjoy!



So – the famous group picture…here it is!





On to LOMBARDIA. I mentioned earlier that I didn’t like these two days very much. That is because the chef was teaching us as if we were seven years old. She was wayyyy tooooo slowwww and it really aggravated me. Really! But, on to the facts…

Lombardia is home to Milano, Italy’s most populated city, where you can almost find anything. Kind of like NYC! (in terms of food products, etc. This is where the Japanese go to find their special ingredients. Sake is very hard to find in Italy!)

When we started the day, we had an actual risotto lesson first. We learned all about the grain and used a special sheet of paper to actually see the individual grain. This paper was half white and half black. Very cool to see what your rice really looks like!

Rice has its origin in the Oryza Sativa strain. From that strain we get today’s Indica and Japonica (no, these are not Marijuana strains!).

The Himalayas naturally created a division between where these two grains grow best. Indica south of the mountains, Japonica north.

West Africa has its own strain of rice, Oryza Glaberrima

Zizania Acquatica is what we know as wild rice and is not a rice but a grain.

Between the 1700’s and 1800’s is when industrial rice growing began.

If you are familiar with the rice grain, there is always an indentation in the grain. This is due to the embryo of the rice which is separated from what we eat. All rice will have this indentation.

Indica varietals are the form like Jasmine, Basmati - they have a characteristic aroma.

Japonica is the rice used for risotto or sticky rice. This grain absorbs the aromas of what it is cooked in/with.

One thing that throws many rice consumers familiar with Italian short grain rice is their classification. Superfino, fino, semi-fino, tondo and commune ARE NOT quality standards. THEY ARE AN INDICATION OF THE GRAINS ACTUAL SIZE. Superfino being the largest grain, commune the smallest.

Carnaroli is a Superfino grain. Vialone Nano is a Semi-fino grain. The best rice for risotto has the highest percentage of Amylase in it. The Vialone Nano is the winner with 21%. Any more and the grain would not cook.

Vialone Nano is the best rice to use for risotto. I have never used it in the US. Carnaroli come in 2nd with Arborio and Baldo coming in third and fourth.

For desserts, you want to use the rice with the lowest amount of amylase in it.

Amylase helps keep the rice intact during the cooking process.
Amylopectin represents the grains capacity to retain liquids.

There are many defects that your rice can contain. That is what the black paper is used for – to see these defects. A higher quality rice will have less defects. One of the most common are broken grains of rice. This is very bad because of the different cooking times the rice will have. Another is all white grains of rice – they may appear to be chalky. This is called Gessato and will also prevent the rice from cooking evenly.

Always keep your rice in a cool, dark place.

A cool fact: Italian rice must remain in the hull for at least three months before it can be hulled. The great producers wait two years before they hull their rice. The best machine for hulling the rice is called Elica and gives the rice a polished, golden hue.

On to the food!

There are five photos for Lombardia – thank god!

The first is a typical filled pasta. The filling is sweet/savory and includes steamed acorn squash, amaretti crumbs, nutmeg, butter, and mostarda di mele. The sauce was a simple butter sauce with sage – lots of sage. He Tortelli di Zucca were great!


The next shot is of a famous pasta dish called Pizzoccheri della Valtellina. This pasta is made with buckwheat flour and I personally don’t care too much for it! The ratio is 180 g. buckwheat flour, 80 g. white flour, 1 egg, and salt!

The pasta is layered between cooked potatoes and cabbage that have been seasoned with butter, salt, lots of sage and grana padano cheese.



The famous Risotto Nero con le Seppie is well known. It gets its black color from the ink sack of the cuttlefish and has a very distinct flavor and aroma – one I do not care for at all! This preparation called for half of the cuttlefish meat to be cooked in with the rice and half cooked in a sauté pan with butter!


La Panissa di Vercelli is a risotto dish that is cooked with legumes to make a complete winter meal. Every family has its own “real” recipe. Basically, this is a risotto dish with beans and vegetable stock. It is very hearty. The leftovers are usually sliced and browned in a hot pan for a crispy snack!


Ending this post id the group pic with the chef, Marcella Cicognetti. Thanks for reading.


Thanks for reading. I leave for my stage in about five hours so the next time I get to the internet I will post again – I don’t know how long that will be. Wish me luck!!


Ciao and thank you!

Ore

[tanabutler]

This is my favorite thread in all of eGullet. Thanks, Ore.

[docsconz]

The Biso agriturismo looks absolutely fantastic. The wine cellars are phenomenal, especially given that it is an agriturismo. Very special.

I'm sorry you didn't enjoy Venice more, although that was my least favorite area in Italy food-wise as well. Even so, I was still able to get very good food without having to resort to BK. Given the nature of the ingredients available there I would expect the food to have been better than it is. Nevertheless, I thought the city absolutely beautiful and charming.

Your discourse on rice is fascinating. I used Carnaroli rice instead of arborio for my risotto when I made arrancine the other night. The amylase factor might explain why my rice balls had more of a tendency to break up than others I've made. It would seem that vialone nano and carnaroli are better for risotto as such while arborio might be better for situations like arrancine, in which "stickiness" helps. Anyone have any thoughts on this?

[albiston]

Your discourse on rice is fascinating. I used Carnaroli rice instead of arborio for my risotto when I made arrancine the other night. The amylase factor might explain why my rice balls had more of a tendency to break up than others I've made. It would seem that vialone nano and carnaroli are better for risotto as such while arborio might be better for situations like arrancine, in which "stickiness" helps. Anyone have any thoughts on this?

I've tried a few different rice sorts for arancine and I agree that the stickiness is a factor. I even found a recipe that used originario rice, the one you'd use for rice pudding, but the results were disappointing. Way too sticky.

I normally use either arborio or vialone nano with success for arancine, so I'm not sure the amylase is the only factor. There's quite a few other steps in the recipe which might play a role. I'm quite tempted to go on talking about this, but maybe it would be better to start a new thread if we want to go on discussing arancine recipes

[docsconz]

I'm quite tempted to go on talking about this, but maybe it would be better to start a new thread if we want to go on discussing arancine recipes

Done!

[Ore]

Ciao,

Its been a while since I have last posted. This is my first day off since I got to my stage...2 weeks...lots of work but lots of fun as well! Also, internet isn't very easy to come by! The food at La Locanda di Bu, where I am staging, is great and the chef is great too.

The other day he came in with two dvd's he has never watched before, but he knew what was on them. I brought my laptop down and we played the film. It was episodes of Rocco's TV Show. I thought that was very strange but kept watching. Then came a part when Rocco and his girlfriend went to the airport one night...to pick up none other but the chef I am working with now!! I thought it was very strange at first but my chef didn't think anything of it! "Hey...Tony" (Antonio)

My chef arrived in NYC for the first time because he cooked for Rocco at the winery Mastroberardino, nearby. It was Rocco's B-day, so the TV show hooked my chef up with two tickets and a hotel room! He was also in NYC to cook for Roccos birthday. It was very funny and I had to share that!

Also, he went to NYC with a young chef named Christophe, who was then another stagier. Chris now has a restaurant in San Francisco called A-16 (a major highway in Campania). Anyone been there??

So...on another note, I found a way to kinda help pay for my travels, and lack of compensation from the restaurant. I've been picking fresh FENNEL POLLEN from the local wild fennel and now have about three ounces. If you, or anyone you know are interested in some pollen, PM me PLEASE!!! It is really robust, intense stuff - I can't offer it as cheap as the other websites can BUT I make the stuff, so it is GOOD!! NO JOKE


So, till the next time...hopefuly I will be able to post some pictures soon - the connection is soooo slow here!!!

Ciao,

Ore

...and I am really serious about the fennel pollen...tell your friends!

[docsconz]

How would you use the fennel pollen?

[albiston]

How would you use the fennel pollen?

There has been a thread on fennel pollen before, with some tips on possible uses.

While the discussion on uses of fennel pollen is very appreciated, I would like to invite anyone wishing to contact Ore regarding his offer to do this, as Ore himself properly suggested, strictly by PM. Any forum posts regarding this particular point will be removed.

[divina]

been offline for awhile.. blew up my computer screen in a storm! OOPS
and try getting things fixed in Italy in August!!!
would like to correct myself.. yes pesche noce are nectarines...

ORE...Congrats on getting fennel pollen harvested.. but you may want to save it for yourself!!!

I have had the BISOL prosecco it is lovely and inexpensive!!!
had it at the Wine Academy in Rome, right at the Spanish stairs..a fun place!

[divina]

ORE.. are your classes in Italian?
are you coming to Florence before you leave.. I adopt young students!

[Ore]

Ciao,

I just found a great way to go on-line so hopefuly I will be regularly posting again...with great pictures of the area and the food we cook at the restaurant.

Good idea Divina, I might as well do that...I wonder how long it lasts...but thats another subject!

Florence...I am sure I will stop by before I leave Italy. We can meet up and have a glass of prosecco!

I've been feeling kind of homesick lately...maybe it is because all I do now is work and sleep! Hopefuly I will find my rythm here soon.

Ciao for now.....


WAIT...here are some pics...

Here is my chef, Antonio Pisaniello, in the kitchen. As you can see, it is a fairly small kitchen!



This dish is tuna tartare. As you can see...the plates are well decorated...or...LOUD!



Here is a spin on the tartare. It is a tuna ravioli...I made stock with the tuna scraps and gelatinized it...chef digged it and we had lots of fun playing with the tuna gel!



Cavatelli...one of the pastas I can now make blind folded, with my hands tied behind my back, while asleep, is really well made here. The sauce is made with lardo, onion and pomodorini! Yummy!



This is spaghettoni with a peperoni sauce.


The other side of the kitchen. You see, it really isn't that big...or small!



These two are pics of the area I am in now. They were taken last week in the afternoon. Today it is raining .

This bell tower broke some years ago and is off by fifteen minutes (I think)...or the bells here are insignificant in terms of time!.



The mountains!!! So peaceful!



Well...thats it...

Ciao,


Ore

[tanabutler]

Also, he went to NYC with a young chef named Christophe, who was then another stagier.  Chris now has a restaurant in San Francisco called A-16 (a major highway in Campania).  Anyone been there??


...and I am really serious about the fennel pollen...tell your friends!

Funny you should mention it. Someone yesterday sent me a link to A16 and another restaurant with a number in San Francisco (I live 75 miles away), and I had heard of neither. But I found their web site and it looks great. I'll ask my foodie friend who lives in the Marina.

Edited by tanabutler, 02 September 2004 - 10:24 AM.

[hathor]

Ciao Ore! Nice to see you back!
Thanks for the photos. What else is on the plate with tuna tartare? Truffle slivers? Can't tell from the photo.

Hope you aren't too homesick...! Try and take some 'play' time, you'll feel better. Yeah, yeah, easier said than done!

[intraining]

my first module in chef school was to write an essay about some influential guy in the culinary world. i chose carlos petrini. so this thread is very interesting for me, glad you're enjoying it

[Jadrool]

Thanks, Ore. What a fantastic thread! Absolutely wonderful.

[docsconz]

Ore, Thanks for the photos. I am drooling. Those pastas look absolutely delicious. can you give any details about the pimiento sauce?

[Pan]

Hi, Ore, I just caught up on this great thread. Pardon me if you already mentioned it, but what's the name of the town you're now staging in?

[Mex-Toro]

Hi Ore:
I have been following this thread since you started it, I think it is just great, every time I am in internet, I am always eager to find out about your new experiences, the program looks great, in your opinion what would be the best advice you could give to anyone planning to attend a course in Jesi and then onto the Stage???, which could be the best way to prepare yourself for this experience??
keep posting and we will keep enjoying every line and photograph you send.
Ciao
Mex-Toro

Hi, Ore, I just caught up on this great thread. Pardon me if you already mentioned it, but what's the name of the town you're now staging in?

[docsconz]

Mex-Toro,

Welcome to eGullet! We'll look forward to your continued posting and sharing of your thoughts and experiences. This really has been a remarkable thread!

[Ore]

Ciao,

Quick question...can you see the pics that I recently posted. On the pc I am using, they are all X'd out. I know Doc saw the pepper sauce but I hope they all went through. Thanks for the great comments too! I am glad you all are getting to experience a bit of my journey as well. Earlier today my chef and I were on RAI 2...one of Italy's main TV channels. The program was all about the food and wine of the Campania region. It was good fun! I was only really on the TV for about 2 seconds but I am not asking for more...not yet! It was filmed at the winery Di Meo and also featured other wines from the Irpinia area...where I now am.

Last week I visited Feudi di San Gregorio...boy do they have money!!! Very nice place...and a restaurant with the most high tech equipment available. But can you call a kitchen a kitchen when there aren't any burners...all electric...I think NOT!

Ahhh...got to go...

Got to get back to the kitchen...Ciao for now!

Ore

[albiston]

Ciao,

Quick question...can you see the pics that I recently posted.  On the pc I am using, they are all X'd out.  I know Doc saw the pepper sauce but I hope they all went through.  Thanks for the great comments too!  I am glad you all are getting to experience a bit of my journey as well.  Earlier today my chef and I were on RAI 2...one of Italy's main TV channels.  The program was all about the food and wine of the Campania region.  It was good fun!  I was only really on the TV for about 2 seconds but I am not asking for more...not yet!  It was filmed at the winery Di Meo and also featured other wines from the Irpinia area...where I now am.

Last week I visited Feudi di San Gregorio...boy do they have money!!!  Very nice place...and a restaurant with the most high tech equipment available.  But can you call a kitchen a kitchen when there aren't any burners...all electric...I think NOT!

Ore,

the pics are all there, looking great and making me hungry. BTW congratulations for becoming the next Italian TV celebrity chef ! Which program were you on?

A question about Feudi: did you eat there as well? I've heard interesting things about their restaurant, which should be under the supervision of Heinz Beck of La Pergola in Rome, but it'd be great to hear some first hand experience.

[dorpsch]

Mex-Toro, will you be attending the slowfood program in January?

[Ore]

Ciao,

Here in Nusco the weather is changing and Fall is coming in early. I am at 900 meters so we are in a much different micro climate then nearby Avellino and (still hot) Napoli. All is going well at the restaurant. The Chef is in Toronto and Montreal for the week cooking at some restaurant or food show in that area. I made reservations for him to eat at Toque in Montreal…I hope his meal will be as good as mine…last July!


Here is a great picture. It is of Umberto (Bu, the nick name, is who the restaurant is named after, he is the chefs son) and the Fruttivendolo, the guy where we get our fresh produce from. There were four gourds in total which weighed over 100 KG!!! They should last us about 3 months!



I have been baking fresh bread for the restaurant for a few weeks now and with help from eGulleters I have almost perfected my recipe. Here is a link!

Last week the chef brought in some new proteins to play with. He brought in rabbit, which I am a very big fan of, and fresh pancetta…Pork Belly!

Last Spring, while I was still in NY, I made my way down to NYC for three consecutive weekends to eat three consecutive times at WD-50. By far my favorite restaurant, I tried to mimic the way WD cooked his Pork Belly. Mine came out pretty close but not exactly the same.

I seasoned my pieces of belly with salt, pepper, rosemary, thyme and a touch of dried wild mountain oregano. I then cryovacked each piece individually and cryovacked that piece as well – so each piece of meat was under two bags (to make sure my fatty sauce doesn’t leak out!). I then would drop one or two bags into the water of the pasta cooker and by noon the meat would be ready. Take it out and crisp the skin side very well! Yummy! I remember WD’s as a bit finer, more elegant, and perfect! It was my first time, and recipeless!

Back to some of the previous posts…

I have still not eaten at the restaurant of Feudi di San Gregorio. One Monday night (if they are open on my day off) I will make my way over there. Here is a picture of their quite famous sign and logo. The winery is situated in a very beautiful area and the dining room of the restaurant has a priceless view. Truly a place worth a lot (a LOT) of money!



Here is a picture of a recent dish. It is a piece of tuna sitting on a puree of chickpeas and chicory. Garnished with EVOO and fried tomato skin.



A few weeks back I went with my chef to cook at a Short Film Festival in a beach town called Sapri. This place was very very beautiful. Here is a picture of the beach and the calm, warm water!



This picture is of my chef and I with Enzo, the person responsible for the Slow Food chapter of Sapri. I hope to get a ride to the Salone del Gusto (Slow Food Show) in October from Enzo; Torino is about 8.5 or 9 hours from here…by car. By train I can only imagine much longer!




Ciao,

Ore

[docsconz]

Nice to have you back, Ore.

Once again, your writing and photos do nothing but whet my appetite for more!

I am curious about the fried tomato skin with the tuna. Does it have any culinary value beside the fact that it is pretty as depicted on the plate? It is certainly not intuitive, although the tomatoes from that general area are fantastic- my personal favorites being the pomodorini del Vesuvio.

[Ore]

Ciao,

I can’t believe no one here has asked for me to finish the last two weeks of the Slow Food Program! I am finding some spare time so hopefully in the next few days I will have a chance to finish that part of Italy. The last time I wrote about the school was week 8. Still left are week 9 and 10.

Look forward to that soon.

(the biggest problem is this new layout and the change of imagegullet. It takes way too long to upload pictures now)

So,

Check back in a few days!

Ciao,

Ore

OH – if anyone gets the Gambero Rosso Channel (RAI SAT), my chef will be on Sunday, October 3rd. The show is called “Collazione con Rocco” - OR - Breakfast with Rocco.


Rocco's The Restaurant premiers Sunday night too! Ahh...look out!

Doc: The fried tomato skins are horrible once in the mouth. You know that thing we call Unfunctional garnish...that is number 1 on my list, but it is pretty, huh!?!

Almost forgot...PM ME IF YOU ARE GOING TO THE SALONE DEL GUSTO! We should meet up!

Edited by Ore, 03 October 2004 - 10:43 AM.

[Ore]

quick note...

Last night was Gambero Rosso's release of this years guide as well as the awards for this years restaurants at the Cita del Gusto in Roma. We were scored with 80 from what I hear. This place has only been open 8 months...a great compliment! I have yet to confirm but we all here at La Locanda di Bu are having a celebration!!!

Ciao,

See you at the Salone del Gusto!


Ore

[docsconz]

Congratulations!

I wish I was going to the Salone del Gusto, but I have to work sometime .

I'm still waiting for those last two weeks .