Osteria I Riffaioli

Where? Osteria I Riffaioli (Florence, Italy) Map

When? Monday April 3, 2017

Who? Me

Food Style? Italian

I am at an Italian restaurant where there is no trace of English. This place has been highly rated as one of those places that the locals go to, and I know I'm in for a treat. The lovely lady in charge of the restaurant tries her best to explain what every item on the menu is, and it's overwhelming to take in but in the end I use Google Translate to do most of the work. I've gone for the grigione and the magretto, even though I don't know what they are. I do however recognise a few words: Toscana (Tuscan), crostini, arancio (orange), spinaci (spinach). I've also accidentally ordered a quarter carafe of wine.

Appetizer

Grigone al Taglio con Crostoni Toscani
The grigione comes out. I have hit the jackpot - it's liver pâté and I love it. It's so rich and tasty, and goes so well with the salty cured meat. It's not like prosciutto, it's much harder, almost nearing jerky toughness. When the crostini is done, I move onto the complimentary bread and douse it with olive oil - and the olive oil TASTES like olives!! - to finish the rest of the meat. So good. I am halfway through the carafe and I should slow down.

Secondo Piatto

Magretto d'Anatra all'Arancio con Spinaci Croccanti
The wooden board with the grigione is taken away and quickly replaced with a plate of duck, orange and spinach. First bite - mind blown. Absolutely beautiful meat, cooked perfectly so that it's still slightly pink, and a wonderful orange zestiness coming through without being too sweet. I love that they've included the rind in the dish, and with the onion, it's made an excellent sauce that I am soaking up with the bread. I can't stop smiling because I am enjoying this so much. And I am also getting quite smashed off the wine.

Dessert

Tiramisu
With such a homely feel, I have to have the tiramisu. It's excellent and the perfect way to finish off such a memorable meal. Molto bene!

Posted by Jeremy at 8:54pm on Friday April 28, 2017 :: 0 comments ::

La Grotta

Where? La Grotta (Riomaggiore, Italy) Map

When? Sunday April 2, 2017

Who? Me

Food Style? Italian

I'm so tired after walking the whole day and I just want food, and I want it quick so I can catch the sunset of my final day in Cinque Terre. I've gone for the seafood spaghetti with the intent to have a tiramisu for dessert. Probably no alcohol for me today.

Primo Piatto

Spaghetti with mixed seafood
The plate arrives and the food is wrapped in tinfoil. Interesting! I've got seen this done on MKR before and it was a disaster. This however is not too bad. There's a lot of seafood - clams, mussels, prawns, squid - but I wish there was a nice sauce that went with it, especially as the bread is doing nothing by itself. I don't like that I have to peel the prawns too, but I do like they kept the prawn heads in. Definitely the weakest meal I've had in Italy, but it wasn't unenjoyable. Can the tiramisu save the meal?

Dessert

Tiramisu
It's also okay. It's been drowned in so much liquor that the sponge disintegrates in my mouth. But it tastes fine. Not the best way to end my time here, but I've had a good run in Riomaggiore.

Posted by Jeremy at 8:48pm on Friday April 28, 2017 :: 0 comments ::

Veciu Muin

Where? Veciu Muin (Riomaggiore, Italy) Map

When? Saturday April 1, 2017

Who? Me

Food Style? Italian

Don't ask me to pronounce the name of this restaurant.

It's less than 100m away from my accommodation, and I spent the whole day just chilling out and taking a break since it was a little rainy. I spot a few interesting things on their menu - swordfish! The last time I had swordfish would have probably been in San Francisco at Fisherman's Wharf.

Antipasto

Bruschettona pâtéd'olive - large bruschetta with olive pâté
I've got the house white and a large plate of olive pâté bruschetta to start with. The bruschetta isn't as crispy as it should be and in essence it just feels like toast, but the olive pâté is exquisitely salty and nicely seasoned with a sprinkling of herbs.

Secondo Piatto

Pesce Spada alla griglia con rucola e pomodorini - grilled swordfish with rocket and cherry tomatoes
The swordfish comes out. It's tasty and seasoned well, perhaps slightly overcooked, but I love the sautéed red onion on the side. The olive oil, bread, fish and lemon juice combo makes this is a satisfying meal.

Dessert

Bicchierino di Sciacchetra e Cantuccini - Glass of Sciacchetra wine and Tuscan biscuits
I spot the famous Cinque Terre sciacchetra (shah-ket-tra) dessert wine on the menu so that is a definite pick too. Oh my goodness it's good. Not too sweet, has a slight orange peel taste, matches perfectly with the biscotti on the side. It has a memorable golden colour, very reminiscent of the beautiful sunsets that the area is known for. I am well and truly smashed.

Posted by Jeremy at 8:39pm on Friday April 28, 2017 :: 0 comments ::

Il Grottino

Where? Il Grottino (Riomaggiore, Italy) Map

When? Friday March 31, 2017

Who? Me

Food Style? Italian

It's back to the coast and seafood is on the menu. Riomaggiore is a small town that is mostly just tourists, so I imagine the food here can be hit and miss. Nothing like a bit of food adventuring! I'm not too hungry so I've gone for something simple.

Secondo Piatto

Calamari e Seippie alla Griglia con Insalata Mista - grilled squid and cuttlefish with mixed salad
It is damn tasty. It's well seasoned, perhaps slightly overcooked but the olive oil, balsamic vinegar and lemon juice on the salad makes this an excellent, simple meal with great ingredients. Just what I needed.

Posted by Jeremy at 8:27pm on Friday April 28, 2017 :: 0 comments ::

Ristorante Trattoria Oberdan da Mario

Where? Ristorante Trattoria Oberdan da Mario (Bologna CBD, Bologna, Italy) Map Menu

When? Thursday March 30, 2017

Who? Me

Food Style? Italian

Of course I have to have bolognese when I'm in Bologna. While the "spag bol" has become a favourite in many countries outside of Italy, that's not actually how they do it here! Chefs say that the sauce adheres better to the flat shape of the tagliatelle than the spaghetti and I am in no place to argue about this fine tradition.

I'd been wandering around the city center all afternoon and this place was on my way back to the hostel, slightly off the main road so it was quite quiet. I've arrived just at opening time, so the restaurant is relatively empty. I'm attracted by the sign out front that says pasta is handmade and freshly made. Excellent!

Antipasto

Beef tenderloin carpaccio on fresh salad and parmesan slivers
Beautifully sliced raw beef with cheese and salad, this at least gives me the first raw greens that I've had in ages. The lemon juice makes this spring to life.

Primo Piatti

Tagliatelle alla Bolognese
The tagliatelle arrives. The sauce is rich with wine and slow cooked ragu, and I love how the powdery Parmesiano reggiano disappears into the pasta as it melts. A glass of the house red is the perfect compliment to the meal and oh boy, it has gone straight to my head. Whee! I'm stuffed. I think I should skip dessert today.

Posted by Jeremy at 8:20pm on Friday April 28, 2017 :: 0 comments ::