In a personal note, I’ll share my outstanding dinner, which began with a delicious Vitello Tonnato . . . at room temperature, thin slices of roasted veal with a tuna sauce with capers and some fresh greens & tomatoes in a very light, zesty dressing of balsamic vinegar & olive oil.
Followed by among the best-ever servings of succulent veal piccata with flavorful, very lightly oiled spaghetti.
Wine was a fine, Ruby red 2021 Tuscan Sangiovese from Le Potazzine winery.
Dessert . . . a melt-in-your-mouth, very rich Pana Cotta with blueberries (thank you Ophélie!).
SIDE NOTE: During dinner, I was briefly distracted by the nearby tableside preparation of spaghetti in a bowl with hot Parmesan sauce . . . a very popular dish once lovingly ordered by many in the dining room of Hotel Le Toiny’s restaurant (before it was removed from the menu when the restaurant became “Jarad’s”). I know some Forum members who might come to SBH simply to enjoy this dish!
A delightful culinary evening!
Followed by among the best-ever servings of succulent veal piccata with flavorful, very lightly oiled spaghetti.
Wine was a fine, Ruby red 2021 Tuscan Sangiovese from Le Potazzine winery.
Dessert . . . a melt-in-your-mouth, very rich Pana Cotta with blueberries (thank you Ophélie!).
SIDE NOTE: During dinner, I was briefly distracted by the nearby tableside preparation of spaghetti in a bowl with hot Parmesan sauce . . . a very popular dish once lovingly ordered by many in the dining room of Hotel Le Toiny’s restaurant (before it was removed from the menu when the restaurant became “Jarad’s”). I know some Forum members who might come to SBH simply to enjoy this dish!
A delightful culinary evening!
