eljo

You might be interested in Jeffery Steingarten's mouth-watering chapter in "The Man Who Ate Everything" on his week in a Piemontese kitched during truffle season, including a detailed recipe and instructions for making Tajarin, which I just read last night. Yum.

Tom Seitsema reviewed this place in the Post on Sunday. (Sorry, don't know how to add a link.) While anything with edible food would be an improvement in that area, the thought of wine being served in plastic cups is rather off-putting. What is up with that?

Thanks, this is helpful. The "stove-top espresso" designation really led me astray, as what I produce is nothing like espresso, of course. Still a few questions, though. Should the coffee be tamped down firmly, or just a light pat? I assume the filter must be filled to the top - is there a standard coffee/water ratio, e.g. x tablespoons coffee to y ounces water? I usually use the Illy espresso grind, sometimes Lavazza espresso grind. Are these too fine, or is there a better choice? I grind my own for American-style drip-brewed but was not sure if I could get the right grind for the moka pot.

Actually, that would be 9th Street, no?

I bought one a few years ago after staying with a friend in Venice who used one every day. I use it occasionally, but not sure I know the best technique. Any tips? Thanks!

How to read a menu. Slate

The Washington Post had a brief blurb about this event last week. (See link.) Note that the dinner price is $1,978 per couple. No info on staying overnight is included in the article.