Our original plan was to order a couple of our favorite dishes, but Piero had other plans. A word about Piero Selvaggio – there are few exceptional restaurateurs. Sirio Maccioni at Le Cirque is one, the late Vrinant at Taillevent in Paris is another and then there is Piero who absolutely belongs in this company. Quoting myself ” his passion, his joie de vivre, his hospitality and his generosity is unrivaled. This is not a restaurateur missing in action; Piero is always there and is always making sure that his flagship restaurant delivers.” He didn’t want us to eat the same old stuff and orchestrated a meal of new and different tastes.
Pasta Chips – Tomato and Spinach with a Spring Onion and Tallegio cheese “dipping sauce” – the tallegio cheese was almost like a fondue and just delicious with the deep fried chips.
Smoked Eel. Mixed green salad, White Wine Poached Pear, Orange Wedges and a Pear Reduction – the fruit was a wonderful accent to the finely diced smoked eel
Involtini – Eggplant Rolls on a bed of heirloom Tomatoes with Basil Oil. One eggplant was stuffed with Caponata (eggplant, bell pepper, pine nuts, onions) and other was stuffed with goat cheese. Both were excellent, but I preferred the goat cheese
Agnollotti plin stuffed with pork, veal and “light” vegetables with a braised osso bucco sauce – The small agnollotti were cooked al dente and the stuffing with the braised sauce had a tremendous depth of flavor.
Quail Salad – Arugula, Endive, Radicchio, Marsala Dressing, sitting in a Parmesan Basket
My husband’s plate after the quail – enough said
Risotto with Spinach and Fresh Ricotta – I can’t make risotto – I have tried and failed miserably. Piero promised that I could have a risotto lesson.
The wonderful Piero.