tag:blogger.com,1999:blog-149779512024-03-13T10:47:12.338+11:00Eat (almost) Anything at Least OneDining and Travel journal with a decidedly upside down approachPaalohttp://www.blogger.com/profile/14259712981685861771noreply@blogger.comBlogger753125tag:blogger.com,1999:blog-14977951.post-1834905471088926362013-11-06T16:00:00.000+11:002013-11-08T07:57:08.659+11:00Lunch - Piazza DuomoOur first post to this site was for a dinner at Vue de Monde and while we have been silent of late - the reasons of which are many and irrelevant to this post - we thought we should delve back into blogging with an amazing lunch at the incredible Piazza Duomo.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-gG3W7MSpXQA/UntwHMQ6S7I/AAAAAAAAEZs/yvGTOABsPVE/s1600/1106_3465.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-gG3W7MSpXQA/UntwHMQ6S7I/AAAAAAAAEZs/yvGTOABsPVE/s400/1106_3465.png" width="400" /></a></div>
<br />
<a name='more'></a>It's been a big year for Piazza Duomo - last November it gained its third <a href="http://eater.com/archives/2013/11/05/2014-michelin-stars-for-italy-announced.php">michelin star</a> which it retains in the new guide released yesterday, while it also made a massive leap in the <a href="http://www.theworlds50best.com/list/1-50-winners/piazza-duomo/#">Worlds Best Restaurants</a>, moving from 89 to 41. From our very <a href="http://www.eatalmostanything.com/2011/09/pranzo-piazza-duomo.html">first visit</a> three years ago we knew this place was something special and with every meal since it has managed to meet and exceed expectations. <br />
<br />
We tend to book for lunch here as they tend to be leisurely affairs that can last over four hours - understandable when what you see below is just a small part of the amuse!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-qWioyxXXm6w/UntwdI2e--I/AAAAAAAAEZ4/fmL_HsewGao/s1600/1106_3467.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-qWioyxXXm6w/UntwdI2e--I/AAAAAAAAEZ4/fmL_HsewGao/s400/1106_3467.png" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-0Q_tFu3Pf8M/Untwd_8oKoI/AAAAAAAAEaI/EwctIT9hXHo/s1600/1106_3469.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-0Q_tFu3Pf8M/Untwd_8oKoI/AAAAAAAAEaI/EwctIT9hXHo/s400/1106_3469.png" width="400" /></a></div>
<br />
Clockwise from far left - chocolate olive meringue, corn taco with avocado, amaretto with umeboshi and nori<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Ilj3DF_D6BQ/Untwd97huEI/AAAAAAAAEaE/Bbft6B50HbQ/s1600/1106_3471.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-Ilj3DF_D6BQ/Untwd97huEI/AAAAAAAAEaE/Bbft6B50HbQ/s400/1106_3471.png" width="400" /></a></div>
<br />
In the centre blocks - fried spaghetti - dipped in carbonara and spinach sauces<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-gBlup3HJkxw/Untwiw7Bu8I/AAAAAAAAEaU/JR2_EZd9mgo/s1600/1106_3472.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-gBlup3HJkxw/Untwiw7Bu8I/AAAAAAAAEaU/JR2_EZd9mgo/s400/1106_3472.png" width="400" /></a></div>
<br />
Crème Royal with miso reduction<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-MByxduedRCQ/UntwkJXr1xI/AAAAAAAAEac/KlKwhaMp8hk/s1600/1106_3473.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-MByxduedRCQ/UntwkJXr1xI/AAAAAAAAEac/KlKwhaMp8hk/s400/1106_3473.png" width="400" /></a></div>
<br />
Brussels Sprout, Mustard<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-uVlthQHC2x8/UntwmPOO7cI/AAAAAAAAEak/k01rIraZ1sc/s1600/1106_3474.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-uVlthQHC2x8/UntwmPOO7cI/AAAAAAAAEak/k01rIraZ1sc/s400/1106_3474.png" width="400" /></a></div>
<br />
Parmesan wafer with Goat Cheese<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Pm6gPqhvC_U/UntwpywBdpI/AAAAAAAAEaw/bmdzjOeIaEc/s1600/1106_3475.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-Pm6gPqhvC_U/UntwpywBdpI/AAAAAAAAEaw/bmdzjOeIaEc/s400/1106_3475.png" width="400" /></a></div>
<br />
Cracker of Grano Saraceno (buckwheat)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-WtkOhubaN9c/UntwrN3eb5I/AAAAAAAAEa4/hTg5O_k6Vso/s1600/1106_3476.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-WtkOhubaN9c/UntwrN3eb5I/AAAAAAAAEa4/hTg5O_k6Vso/s400/1106_3476.png" width="400" /></a></div>
<br />
Calling these tomes a wine list doesn't seem right and rather than rifle through the pages we select a matched option of Piemontese wines.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-VbIZ_qGrUC8/UntwslbR7lI/AAAAAAAAEbA/FUK6vA-k3iM/s1600/1106_3477.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-VbIZ_qGrUC8/UntwslbR7lI/AAAAAAAAEbA/FUK6vA-k3iM/s400/1106_3477.png" width="400" /></a></div>
<br />
Fake olives - left is filled with raw prawn and the right with a tartare of fassone<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Jh3Ud3Z7ZwU/Untwu2_BmVI/AAAAAAAAEbI/LdxoB64Iq8M/s1600/1106_3479.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-Jh3Ud3Z7ZwU/Untwu2_BmVI/AAAAAAAAEbI/LdxoB64Iq8M/s400/1106_3479.png" width="400" /></a></div>
<br />
Foie gras mousse - crispy corn, topped with a Crodino mousse<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-qrCRPeUQxLs/UntwwBz1TYI/AAAAAAAAEbQ/KhX5d6sNbkc/s1600/1106_3484.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-qrCRPeUQxLs/UntwwBz1TYI/AAAAAAAAEbQ/KhX5d6sNbkc/s400/1106_3484.png" width="400" /></a></div>
<br />
Mushroom Sponge topped with shaved raw Porcini<br />
<br />
We've decided on the "Evasione e Territorio" menu which begins with this:<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-HJczBUKpSNU/UntxmtKXKzI/AAAAAAAAEcU/JnVgdTHih28/s1600/1106_3488.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-HJczBUKpSNU/UntxmtKXKzI/AAAAAAAAEcU/JnVgdTHih28/s400/1106_3488.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Insalata di Uova e Uova (Eggs and Eggs Salad) </td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-3VRupunrEBI/UntxmxBUhRI/AAAAAAAAEcY/6976HI5thrQ/s1600/1106_3490.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-3VRupunrEBI/UntxmxBUhRI/AAAAAAAAEcY/6976HI5thrQ/s400/1106_3490.png" width="400" /></a></div>
<br />
Served with a small cup of cod broth - dots of buttermilk dressing - caviar, grated yolk, nori and assorted leaves and herbs<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-EliIfA_2pRw/UntxkZ3ODDI/AAAAAAAAEcI/ZAZYDaeAjYg/s1600/1106_3492.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-EliIfA_2pRw/UntxkZ3ODDI/AAAAAAAAEcI/ZAZYDaeAjYg/s400/1106_3492.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gamberi e Mosto D'Uva (Prawn and Grape Must)</td></tr>
</tbody></table>
Raw San remo prawn, mosto d'uva fragola, black grapes, fresh perilla leaves, dried perilla, burnet<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-J0j9PbzeMtU/UntxqcjnhmI/AAAAAAAAEcg/8piZU6-xjP0/s1600/1106_3494.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-J0j9PbzeMtU/UntxqcjnhmI/AAAAAAAAEcg/8piZU6-xjP0/s400/1106_3494.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Capesante, Ricci di Mare e Pecorino (Scallop, Sea Urchin, Pecorino)</td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-wjtVxWgYhn8/Untxth7_PCI/AAAAAAAAEcw/qyAIsJI5yfg/s1600/1106_3495.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-wjtVxWgYhn8/Untxth7_PCI/AAAAAAAAEcw/qyAIsJI5yfg/s400/1106_3495.png" width="400" /></a></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-a4CL0rpmQN8/UntxtJp8KzI/AAAAAAAAEcs/DbPDuYdwGVQ/s1600/1106_3497.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-a4CL0rpmQN8/UntxtJp8KzI/AAAAAAAAEcs/DbPDuYdwGVQ/s400/1106_3497.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mandorle e Merluzzo (Cod and Almonds)</td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-QI0FZlSDwsk/UntxwOXJ9wI/AAAAAAAAEc4/SeCcllmNuSo/s1600/1106_3498.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-QI0FZlSDwsk/UntxwOXJ9wI/AAAAAAAAEc4/SeCcllmNuSo/s400/1106_3498.png" width="400" /></a></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-fvm0FPZ6go0/Untxy_OmMuI/AAAAAAAAEdA/YMgHxF6mJA8/s1600/1106_3502.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-fvm0FPZ6go0/Untxy_OmMuI/AAAAAAAAEdA/YMgHxF6mJA8/s400/1106_3502.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cavolfiori ed Animelle (Cauliflower and Sweetbreads)</td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-pzK52BM1l8w/Untx0-4c3FI/AAAAAAAAEdI/1EAGN0iY-Ls/s1600/1106_3504.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-pzK52BM1l8w/Untx0-4c3FI/AAAAAAAAEdI/1EAGN0iY-Ls/s400/1106_3504.png" width="332" /></a></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-1Jjc2S7ZDHM/Untx2Xg7h9I/AAAAAAAAEdQ/UiountsPyLY/s1600/1106_3505.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-1Jjc2S7ZDHM/Untx2Xg7h9I/AAAAAAAAEdQ/UiountsPyLY/s400/1106_3505.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rape e Agnello (Turnip and Lamb)</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/--_tWBJS2h-0/Untx5jTjIMI/AAAAAAAAEdY/kUASSAtY70s/s1600/1106_3511.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/--_tWBJS2h-0/Untx5jTjIMI/AAAAAAAAEdY/kUASSAtY70s/s400/1106_3511.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Risotto al Fungi Porcini e Anice Stellato - Porcini Risotto with Star Anise</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-pXqyFkCwjC8/Untx7WbgxtI/AAAAAAAAEdg/h1gzcSrHQ4w/s1600/1106_3514.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-pXqyFkCwjC8/Untx7WbgxtI/AAAAAAAAEdg/h1gzcSrHQ4w/s400/1106_3514.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Malfatti di Ricotta e Bietole (Malfatti of Chard and Ricotta)</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-iONoAg3JTRU/Untx-Z1DjWI/AAAAAAAAEdo/zzKkEZ0KYxM/s1600/1106_3515.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-iONoAg3JTRU/Untx-Z1DjWI/AAAAAAAAEdo/zzKkEZ0KYxM/s400/1106_3515.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cavoli e Piccione (Cabbage and Pigeon)</td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-aKX4pjYm5S4/UntyCGXscmI/AAAAAAAAEd4/1Gi-4PXCI6w/s1600/1106_3517.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-aKX4pjYm5S4/UntyCGXscmI/AAAAAAAAEd4/1Gi-4PXCI6w/s400/1106_3517.png" width="285" /></a></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-c92FzU83FuA/UntyBJGYI8I/AAAAAAAAEdw/7FA6Y9-MNPI/s1600/1106_3523.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-c92FzU83FuA/UntyBJGYI8I/AAAAAAAAEdw/7FA6Y9-MNPI/s400/1106_3523.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Minestra di Frutta e Verdura (Fruit and Vegetable Soup)</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-wCD3WIaNmLA/UntyFLLVnPI/AAAAAAAAEeI/n3rX0kgNDog/s1600/1106_3524.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-wCD3WIaNmLA/UntyFLLVnPI/AAAAAAAAEeI/n3rX0kgNDog/s400/1106_3524.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Torta di Mele, Indivie (Apple Pie and Endive)</td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-FF1LV-NMPis/UntyHuQMu0I/AAAAAAAAEeU/B1UUjYaIl9s/s1600/1106_3525.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-FF1LV-NMPis/UntyHuQMu0I/AAAAAAAAEeU/B1UUjYaIl9s/s400/1106_3525.png" width="400" /></a></div>
<br />
<br />
Finally onto the petit fours and just like the amuse they are extravagent.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-uc9S2xypBd8/UntyJyIR42I/AAAAAAAAEeg/9TJbRNCyt2g/s1600/1106_3527.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-uc9S2xypBd8/UntyJyIR42I/AAAAAAAAEeg/9TJbRNCyt2g/s400/1106_3527.png" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Zo8xDTmEN3Q/UntyMDl2fiI/AAAAAAAAEeo/9N4S0scyf1M/s1600/1106_3529.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-Zo8xDTmEN3Q/UntyMDl2fiI/AAAAAAAAEeo/9N4S0scyf1M/s400/1106_3529.png" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-_cDWnis45eA/UntyQZEb2PI/AAAAAAAAEe0/8yUzwczeVec/s1600/1106_3530.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-_cDWnis45eA/UntyQZEb2PI/AAAAAAAAEe0/8yUzwczeVec/s400/1106_3530.png" width="400" /></a></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-fCdy3XVH-Pc/UntySL5LsAI/AAAAAAAAEe8/tRh0viF5sKk/s1600/1106_3531.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-fCdy3XVH-Pc/UntySL5LsAI/AAAAAAAAEe8/tRh0viF5sKk/s400/1106_3531.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Whole Hazelnut Truffles</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-xzkhfyHUxHY/UntyS50n9SI/AAAAAAAAEfE/GTyDEz5dNvU/s1600/1106_3532.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-xzkhfyHUxHY/UntyS50n9SI/AAAAAAAAEfE/GTyDEz5dNvU/s400/1106_3532.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Passionfruit Jelly with Peanut Crust - Krumiri</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-krxd9S7FgyE/UntyWtZjdrI/AAAAAAAAEfM/L1w2Y1o2AWQ/s1600/1106_3533.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-krxd9S7FgyE/UntyWtZjdrI/AAAAAAAAEfM/L1w2Y1o2AWQ/s400/1106_3533.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Raspberry, Pistachio, Puffed Quinoa and White Chocolate</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-_yhgM3Ek1ds/UntyaPnToYI/AAAAAAAAEfU/pUmQhEpck1k/s1600/1106_3534.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-_yhgM3Ek1ds/UntyaPnToYI/AAAAAAAAEfU/pUmQhEpck1k/s400/1106_3534.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Choc coated Coconut Ice Cream</td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-z8lr8V0sgfI/UntybduzC-I/AAAAAAAAEfc/LmaXaghAWIM/s1600/1106_3535.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-z8lr8V0sgfI/UntybduzC-I/AAAAAAAAEfc/LmaXaghAWIM/s400/1106_3535.png" width="400" /></a></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-l8YfNPq3fws/UntyePwA-gI/AAAAAAAAEfs/qAydv10eGuA/s1600/1106_3536.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-l8YfNPq3fws/UntyePwA-gI/AAAAAAAAEfs/qAydv10eGuA/s400/1106_3536.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-9xsAQh5wLK0/UntyfHMPHeI/AAAAAAAAEf0/P1h3QeN6Urc/s1600/1106_3537.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-9xsAQh5wLK0/UntyfHMPHeI/AAAAAAAAEf0/P1h3QeN6Urc/s400/1106_3537.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grappa and Milk</td></tr>
</tbody></table>
<br />
Wine Matches:<br />
<br />
Aperitivo: Marcalberto 2008 Brut Millesimato<br />
<br />
Manzone Langhe Bianco Rosserto 2001<br />
Cascina Montagnola Colli Tortonesi Timorasso "Morasso" 2009<br />
Vajra Langhe Freisa Kye 2009<br />
Ceretto Barolo Brunate 2007<br />
Vignaioli di Santo Stefano 2004 Piemonte Moscato Passito<br />
<br />
<br />
<b>Details:</b><br />
Piazza Duomo<br />
Piazza Risorgimento 4, Alba<br />
Tel. +39 0173 366167<br />
<a href="http://www.piazzaduomoalba.it/it/alba-ristorante-enrico-crippa/piazza-duomo-dove-contatti">web</a><div class="blogger-post-footer">All Rights Reserved ©. For personal non-commercial use only - this feed may not be republished.</div>Haalohttp://www.blogger.com/profile/16166998694934446672noreply@blogger.com0Piazza Risorgimento, 4, 12051 Alba Cuneo, Italy44.701128 8.035856999999964544.699717 8.0333354999999642 44.702538999999994 8.0383784999999648tag:blogger.com,1999:blog-14977951.post-58654373409014551922012-10-25T14:25:00.000+11:002012-12-29T21:39:00.241+11:00Pranzo - Caffe Umberto #2Having found ourselves in Piazza Savona, it's an easy decision to dine at Caffe Umberto.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/mnRlt13Q1DtfeyBvfZUIBRCarYFm_exsZup9OjF_8Ho?feat=embedwebsite"><img height="300" src="https://lh6.googleusercontent.com/-yPQvlH1yx7A/UJLw2MmPtcI/AAAAAAAADio/hUKilMoTMTw/s800/2510_1835.png" width="500" /></a><br />
<br />
<br />
<a name='more'></a>For starters:<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/hNT_YyKIvMBKFQ5o9AReIBCarYFm_exsZup9OjF_8Ho?feat=embedwebsite"><img height="600" src="https://lh4.googleusercontent.com/-MvkdckRqm5Q/UJLw2rmPByI/AAAAAAAADiw/kvMU1woASNQ/s800/2510_1838.png" width="500" /></a><br />
<br />
Paalo enjoys the plate of prosciutto with buffalo mozzarella<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/gfN8GtR1-ouI7nCgCbXcqhCarYFm_exsZup9OjF_8Ho?feat=embedwebsite"><img height="300" src="https://lh5.googleusercontent.com/-Aku0VTd7BsQ/UJLw2SJx6TI/AAAAAAAADis/O18BZ1YUj8c/s800/2510_1839.png" width="500" /></a><br />
<br />
while I have the genoa prawns served with a simple fresh tomato dressing<br />
<br />
For mains<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/mrNRSaxIYf3nxPYnu5m2cxCarYFm_exsZup9OjF_8Ho?feat=embedwebsite"><img height="300" src="https://lh3.googleusercontent.com/-n23mCT5tr0k/UJLw5mIOhXI/AAAAAAAADjA/TXVwVD-thaI/s800/2510_1840.png" width="500" /></a><br />
<br />
Paalo ordrs the Tagliata di vitello Fassone with porcini<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/BtVBX-usUURo4EWtXTQMHxCarYFm_exsZup9OjF_8Ho?feat=embedwebsite"><img height="500" src="https://lh4.googleusercontent.com/-KWWKf1UFBaM/UJLw6mNLmTI/AAAAAAAADjI/NMgr9kNUvpg/s800/2510_1842.png" width="500" /></a><br />
<br />
while I order one of the days special - Salciccia di bra with porcini and potatoes cooked "al cartoccio".<br />
<br />
For dessert:<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/POM0RiQg_yhHFx1A0vKg_hCarYFm_exsZup9OjF_8Ho?feat=embedwebsite"><img height="500" src="https://lh5.googleusercontent.com/-y0qnqGjZQro/UJLw6r-g8YI/AAAAAAAADjM/k5RFlMaAWwo/s800/2510_1844.png" width="500" /></a><br />
<br />
Fondente al Cioccolato - a chocolate cake<br />
<br />
The details<br />
<br />
Caffe Umberto<br />
Piazza Savona, 4<br />
Alba<br />
<br />
+39 0173 33994<br />
<br />
Closed: Monday<br />
<br />
<a href="http://www.caffeumberto.it/caffe-umberto/ita/chi-siamo.asp">WEB</a><div class="blogger-post-footer">All Rights Reserved ©. For personal non-commercial use only - this feed may not be republished.</div>Haalohttp://www.blogger.com/profile/16166998694934446672noreply@blogger.com0Piazza Savona, 4, 12051 Alba, Province of Cuneo, Italy44.6967812 8.033797100000015244.6766617 7.9934566000000151 44.7169007 8.0741376000000145tag:blogger.com,1999:blog-14977951.post-70149518708366218092012-10-24T14:22:00.000+11:002012-12-29T21:29:37.398+11:00Pranzo - La Piola #5Time for another lunch at La Piola.<br />
<br />
For starters:<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/WpO8q0we0T18KtAPt7fNjLotEu96Oya5GsbZ-pHJ5Es?feat=embedwebsite"><img height="500" src="https://lh5.googleusercontent.com/-trgxEL1onDI/UJLwePc6LOI/AAAAAAAADho/GDDnE346BDM/s800/2410_1823.png" width="500" /></a><br />
<br />
<a name='more'></a><br />
Vitello Tonnato for me<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/oajVri4sGnhRCmHHih4CLbotEu96Oya5GsbZ-pHJ5Es?feat=embedwebsite"><img height="500" src="https://lh6.googleusercontent.com/-p5sKwEi4qkE/UJLweHrLVbI/AAAAAAAADhs/oSiFQxamYnI/s800/2410_1824.png" width="500" /></a><br />
<br />
and the Misto di Antipasto for Paalo.<br />
<br />
For mains:<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/HUn_k-FbFkN6AsW91GHo8LotEu96Oya5GsbZ-pHJ5Es?feat=embedwebsite"><img height="500" src="https://lh3.googleusercontent.com/-hnfPNumrjkg/UJLweEaodyI/AAAAAAAADhk/YyE5Wa7_Pfc/s800/2410_1825.png" width="500" /></a><br />
<br />
we both order the Braised Brisket on Polenta<br />
<br />
and for dessert:<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/cJVxhiUKkIqvk7ZLT8aot7otEu96Oya5GsbZ-pHJ5Es?feat=embedwebsite"><img height="500" src="https://lh6.googleusercontent.com/-F1nDf5MSzz8/UJLwg8Oo06I/AAAAAAAADh8/VxIMDcOyN-w/s800/2410_1826.png" width="500" /></a><br />
<br />
Zabaione with corn biscuits<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/p0UdrRfAFFgWkjqKDXQb9rotEu96Oya5GsbZ-pHJ5Es?feat=embedwebsite"><img height="500" src="https://lh4.googleusercontent.com/-4dwI7vxpwVE/UJLwhHIVkOI/AAAAAAAADiA/U2x37EmIjdQ/s800/2410_1827.png" width="500" /></a><br />
<br />
Semifreddo al Torrone<br />
<br />
The details:<br />
<br />
La Piola<br />
Piazza Risorgimento, 4<br />
12051 Alba (CN)<br />
<br />
Phone:<br />
+39 0173 442800<br />
<br />
Open:<br />
Lunch - 1200 to 1430<br />
Dinner - 1900 to 2200<br />
<br />
Closed<br />
Sunday Night and Monday<br />
Sunday and Monday (June, July, August)<br />
Always open (September to December)<br />
<br />
Annual Closing<br />
between December and mid-January<br />
from 7th to 22nd August<br />
<br />
<a href="http://www.lapiola-alba.it/it/">WEB</a><br />
<br />
Always check the website for current opening hours.<div class="blogger-post-footer">All Rights Reserved ©. For personal non-commercial use only - this feed may not be republished.</div>Haalohttp://www.blogger.com/profile/16166998694934446672noreply@blogger.com0tag:blogger.com,1999:blog-14977951.post-76150520386185609002012-10-23T14:19:00.000+11:002012-12-29T21:40:29.381+11:00Pranzo - Osteria dei Sognatori #4We've managed to find another excuse to sneak lunch at Sognatori - it really is one of a favourite spots in town.<br />
<br />
For starters:<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/1dH88Zwd-QIyTYzGU56xKxqY7VkwWk-6W3qG8hK2_9E?feat=embedwebsite"><img height="300" src="https://lh3.googleusercontent.com/-Z1baJVu3wPs/UJLv7bfDw4I/AAAAAAAADgw/BT9BjAw_Mv0/s800/2310_1808.png" width="500" /></a><br />
<br />
<a name='more'></a><br /><br />
carne cruda<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/RTl8pw2IwwXMJXG6rDb3zRqY7VkwWk-6W3qG8hK2_9E?feat=embedwebsite"><img height="300" src="https://lh6.googleusercontent.com/-HwFKGhrdLBU/UJLv7WCa-II/AAAAAAAADgo/w6P7ZIKBSXw/s800/2310_1810.png" width="500" /></a><br />
vitello tonnato<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/SZp1adAaWUwn7xDJ83b2ehqY7VkwWk-6W3qG8hK2_9E?feat=embedwebsite"><img height="300" src="https://lh4.googleusercontent.com/-g3XWTs6VGKk/UJLv7fsQ4EI/AAAAAAAADgs/7A6SlrR37Us/s800/2310_1811.png" width="500" /></a><br />
giardinera<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/UA67FMIyTzIcKe0z-30XuxqY7VkwWk-6W3qG8hK2_9E?feat=embedwebsite"><img height="300" src="https://lh6.googleusercontent.com/-FGp9stQnjHU/UJLv_8ns-LI/AAAAAAAADhA/CSIFDU27yyw/s800/2310_1813.png" width="500" /></a><br />
porcini fritti<br />
<br />
and for mains<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/xELfpA0QV5ITqJef3hRc8BqY7VkwWk-6W3qG8hK2_9E?feat=embedwebsite"><img height="500" src="https://lh6.googleusercontent.com/-z7REVf4TZrw/UJLwBKqzDOI/AAAAAAAADhM/VNs2ZuDllas/s800/2310_1814.png" width="500" /></a><br />
"bistecca" with sauteed vegetables.<br />
<br />
dessert is their delicious tiramisu<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/wGY48xKRvA3THaEjiSwh0hqY7VkwWk-6W3qG8hK2_9E?feat=embedwebsite"><img height="500" src="https://lh3.googleusercontent.com/-RVPGk-fFcnM/UJLwBFSs3WI/AAAAAAAADhI/kPRE4jA5VLc/s800/2310_1815.png" width="500" /></a><br />
<br />
<br />
<b>Details</b><br />
<br />
Osteria dei Sognatori<br />
Via Macrino, 8<br />
Alba<br />
<br />
+39 0173 34043 <br />
<br />
Open for Lunch and Dinner<br />
Closed: Wednesday<div class="blogger-post-footer">All Rights Reserved ©. For personal non-commercial use only - this feed may not be republished.</div>Haalohttp://www.blogger.com/profile/16166998694934446672noreply@blogger.com0Via Macrino, 8, 12051 Alba, Province of Cuneo, Italy44.7006488 8.0332611999999719.178614300000003 -33.275332800000029 70.2226833 49.341855199999969tag:blogger.com,1999:blog-14977951.post-54508110999269379922012-10-20T14:18:00.000+11:002012-12-29T21:19:43.589+11:00Pranzo - La Libera #3We're returned to lunch again at La Libera.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/oPLYBGOmQhu5-_g1EtN-tP5nPKVVEWn--eXf2bsruec?feat=embedwebsite"><img height="600" src="https://lh4.googleusercontent.com/--HeX47ACOgg/UImkDfYZytI/AAAAAAAADZE/EbODyjiD8HI/s800/2010_1772.png" width="500" /></a><br />
<br />
<a name='more'></a>I'm being predictable but I just love the smoked foie gras here - this time it's been served with an "insalata crocante" - a sort of tempura vegetable salad<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/8t-ldWBzEDM1xo9gCAQpsf5nPKVVEWn--eXf2bsruec?feat=embedwebsite"><img height="500" src="https://lh6.googleusercontent.com/-fD81bXCoDjY/UImkC2VldyI/AAAAAAAADZA/3dZFrCi_jTE/s800/2010_1768.png" width="500" /></a><br />
<br />
Paalo decides to try one of the white truffle dishes - these ravioli are filled with a fonduta - the heat of cooking is enough to melt the interior meaning that once you bite into them, the rich fonduta oozes out - a decadent cheezy burst.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/GlBXDfa1tCPSB9dRc2y89f5nPKVVEWn--eXf2bsruec?feat=embedwebsite"><img height="500" src="https://lh3.googleusercontent.com/-5YFhLA5Thmo/UImkDKtdK6I/AAAAAAAADZI/9NOo_Jw_XtQ/s800/2010_1769.png" width="500" /></a><br />
<br />
They reach another level when the white truffle is generously shaved at the table - the aroma turning heads to turn.<br />
<br />
For mains<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/_RIC7DtRXt5MvGyOTtiYuv5nPKVVEWn--eXf2bsruec?feat=embedwebsite"><img height="600" src="https://lh3.googleusercontent.com/-z8-Y2RCOgOM/UImkHsQ_0yI/AAAAAAAADZg/fHRYSa6sk2o/s800/2010_1776.png" width="500" /></a><br />
<br />
An excellent sucking pig<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/EyqflRXc21FHQM1Hy09N6v5nPKVVEWn--eXf2bsruec?feat=embedwebsite"><img height="600" src="https://lh4.googleusercontent.com/-rgsMqDmgopo/UImkGXgJjYI/AAAAAAAADZY/JesMrdnw2MQ/s800/2010_1773.png" width="500" /></a><br />
<br />
and sweetbread stuffed guinea fowl.<br />
<br />
<br />
For dessert<br />
<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/ooSzzYq076kBOMkiAHqpJ_5nPKVVEWn--eXf2bsruec?feat=embedwebsite"><img height="600" src="https://lh3.googleusercontent.com/-rEJuPEj6uZ4/UImkHuqnqRI/AAAAAAAADZc/oL2gRs8news/s800/2010_1781.png" width="500" /></a><br />
<br />
chocolate sponge filled with torrone gelato<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/CyAuDeu-SJdPJaqeJInNv_5nPKVVEWn--eXf2bsruec?feat=embedwebsite"><img height="500" src="https://lh4.googleusercontent.com/-Xo9CHwvaC6U/UImkIxPvJYI/AAAAAAAADZs/XbskFVIvtiE/s800/2010_1782.png" width="500" /></a><br />
<br />
and chocolate fondant<br />
<br />
The details:<br />
<br />
Ristorante Osteria La Libera<br />
Via Elvio Pertinace, 24<br />
12051 Alba<br />
<br />
Phone<br />
0173 293 155<br />
<br />
Open:<br />
Lunch - Tuesday to Saturday - 12 to 2.30pm<br />
Dinner - Monday to Saturday - 7 to 11pm<br />
Sunday closed<br />
Open every day in October.<br />
<br />
<a href="http://www.lalibera.com/it/">WEB</a><br />
<br />
Always check the website for opening hours.<div class="blogger-post-footer">All Rights Reserved ©. For personal non-commercial use only - this feed may not be republished.</div>Haalohttp://www.blogger.com/profile/16166998694934446672noreply@blogger.com0tag:blogger.com,1999:blog-14977951.post-67009350109664075302012-10-19T18:00:00.000+11:002012-12-29T21:50:02.504+11:00Aperitivo - AkashWe continue our negroni hunt with a visit to Akash.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/KBe4RpYKJlGkYReadiCsa7jZ1UzF8Dr4CZYNrxPuyGs?feat=embedwebsite"><img height="600" src="https://lh4.googleusercontent.com/-1AWCNR_SAqM/UImkX7uHQhI/AAAAAAAADaA/V19JP9nBE3c/s800/1910_1749.png" width="500" /></a><br />
<br />
While the negroni is quite good the aperitivo plate is rather disappointing.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/fvp_14NiJUtl58spiDh1mrjZ1UzF8Dr4CZYNrxPuyGs?feat=embedwebsite"><img height="600" src="https://lh5.googleusercontent.com/-oIIMS2QBugE/UImkX6sEChI/AAAAAAAADaE/fbBWsWOGXWE/s800/1910_1750.png" width="500" /></a><br />
<br />
It's a large offering but the quality leaves a lot to desire - for the price I'd head around the corner to Hemingway where you get much better food and a top notch negroni for the same price.<br />
<br />
The details:<br />
<br />
Akash Bar<br />
Via Vittorio Emanuele 19/e <br />
Alba <br />
<br />
<a href="https://www.facebook.com/AkashBarAlba/info">Facebook</a><div class="blogger-post-footer">All Rights Reserved ©. For personal non-commercial use only - this feed may not be republished.</div>Haalohttp://www.blogger.com/profile/16166998694934446672noreply@blogger.com0Via Vittorio Emanuele, 19, 12051 Alba, Province of Cuneo, Italy44.6988807 8.034725900000012219.176846199999996 -33.273868099999987 70.2209152 49.343319900000012tag:blogger.com,1999:blog-14977951.post-69180383560102995812012-10-18T19:30:00.000+11:002012-11-21T21:39:27.446+11:00Cena - Circolo del Vecchio Gusto #4Thursday night dinner is Beef night at the Circolo - various cuts of local fassona cooked on the grill.<br />
<br />
Our starters have a good meaty feel to them<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/Qfuw5yGbWJcIJUM3ctFS_Wxd1phGYCHadZ2frIahPU8?feat=embedwebsite"><img height="300" src="https://lh4.googleusercontent.com/-05wFvNT0O1I/UImj0hl0MiI/AAAAAAAADYQ/NfRM5oOLeg8/s800/1810_1732.png" width="500" /></a><br />
<br />
<a name='more'></a><br />
<br />
Paalo enjoys this excellent plate of assorted salumi<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/X2GmbwufYJJBpZ7FdkEKe2xd1phGYCHadZ2frIahPU8?feat=embedwebsite"><img height="500" src="https://lh6.googleusercontent.com/-8TDpV-UGJyk/UImj1LY0qEI/AAAAAAAADYU/27s5waeIMw8/s800/1810_1733.png" width="500" /></a><br />
<br />
while I opt for the Carne Crudo.<br />
<br />
For our mains<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/0-O4cGhTufqgWMfOTrIWf2xd1phGYCHadZ2frIahPU8?feat=embedwebsite"><img height="500" src="https://lh5.googleusercontent.com/-M6jd4eptxAo/UImj1jsVmaI/AAAAAAAADYY/bN8-7XO_WhE/s800/1810_1734.png" width="500" /></a><br />
<br />
we've both ordered Controfiletto - cooked "al sangue" - lovely juicy piece of meat, excellent flavour and texture.<br />
<br />
For dessert<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/6ErXoMvbqX0l75SnYFr0R2xd1phGYCHadZ2frIahPU8?feat=embedwebsite"><img height="500" src="https://lh6.googleusercontent.com/-T-qL5mcflb8/UImj3j7CrbI/AAAAAAAADYo/0MJl_OeFIuo/s800/1810_1735.png" width="500" /></a><br />
<br />
creme caramel<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/UrrarW7yqaYmEcF9u_UUTGxd1phGYCHadZ2frIahPU8?feat=embedwebsite"><img height="500" src="https://lh4.googleusercontent.com/-BeFbxc1llmE/UImj4CCGA6I/AAAAAAAADYs/GelMOszOph4/s800/1810_1736.png" width="500" /></a><br />
<br />
and mousse.<br />
<br />
The details:<br />
<br />
Circolo del Vecchio Gusto<br />
Via Gioberti 10<br />
Alba<br />
<br />
Phone:<br />
+39 3930071050<br />
<br />
<a href="https://www.facebook.com/circolo.gusto">Facebook</a><br />
<br /><div class="blogger-post-footer">All Rights Reserved ©. For personal non-commercial use only - this feed may not be republished.</div>Haalohttp://www.blogger.com/profile/16166998694934446672noreply@blogger.com0Via Vincenzo Gioberti, 10, 12051 Alba, Province of Cuneo, Italy44.6986594 8.033012944.6972484 8.0305454 44.700070399999994 8.0354803999999991tag:blogger.com,1999:blog-14977951.post-41291785913199042902012-10-17T00:30:00.000+11:002012-11-21T16:44:30.580+11:00Pranzo - Piazza Duomo #2With an amuse like this, we can only be at one place - the incredible Piazza Duomo!<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/4axiDdTP1w46c3ccH5NUBhlfr2ioCXfwoB4lw96zmyQ?feat=embedwebsite"><img height="700" src="https://lh5.googleusercontent.com/-GNIy10170hU/UImjdrY17RI/AAAAAAAADWY/C2iqk7NvClI/s800/1710_1690.png" width="500" /></a><br />
<br />
<a name='more'></a>A bit of tweaking going on with the baked spaghetti - this time it has been dipped in a "carbonara sauce". The other elements are pretty much perfect - even those little leaves and micro veg are incredible - the flavour coming from the micro carrot was staggering.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/a6GEc8ubLFUx1MWWxBrBNBlfr2ioCXfwoB4lw96zmyQ?feat=embedwebsite"><img height="700" src="https://lh4.googleusercontent.com/-JCCDCu4xyUE/UImjdtes7uI/AAAAAAAADWU/KwoJhdSmgdI/s800/1710_1692.png" width="500" /></a><br />
<br />
Foie gras mousse with crunchy corn and ginger mousse - one of my favourites and in the front, the fake olives - scampi and raw beef.<br />
<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/qPwEsS2OV9iQK9Y_ta0kfRlfr2ioCXfwoB4lw96zmyQ?feat=embedwebsite"><img height="500" src="https://lh5.googleusercontent.com/-zmOoWLt9gws/UImjdTgO5dI/AAAAAAAADWQ/fFWhFgLz5tI/s800/1710_1694.png" width="500" /></a><br />
<br />
The light as air chard sponge with tuna mayonnaise rounds out the amuse.<br />
<br />
There are four degustations offered (and during truffle season there is a fifth - a special truffle degustation) and we've chosen to try <b>Evasione e Territorio</b><br />
<br />
<b>First Course:</b><br />
<br />
<a href="https://picasaweb.google.com/lh/photo/dpiDh-Gkuv4T1nZ6dMa9_Blfr2ioCXfwoB4lw96zmyQ?feat=embedwebsite"><img height="500" src="https://lh6.googleusercontent.com/-M9N6Bxab2ZM/UImjflZiPoI/AAAAAAAADWo/9dMQQVRm3xQ/s800/1710_1696.png" width="500" /></a><br />
<b>Porcini e Lingue d'Antra</b><br />
<br />
Porcini and Duck Tongue - a plate so beautiful that all it lacks is a frame. The duck tongues are amazing in that they taste exactly like roasted duck - they haven't the texture you'd find in the tongues of other creatures, they are eye-poppingly good. There's constrained bitterness from the raddichio, sweet hits from the berries, subtle earthiness from the preserved porcini.<br />
<br />
<b>Second Course:</b><br />
<br />
<a href="https://picasaweb.google.com/lh/photo/k0fmkhxq185xTZWaTlQR_Rlfr2ioCXfwoB4lw96zmyQ?feat=embedwebsite"><img height="500" src="https://lh4.googleusercontent.com/-63wO-w3qlVE/UImjgmEkf7I/AAAAAAAADWw/fWrMcHdFoDU/s800/1710_1699.png" width="500" /></a><br />
<b>Cime di Rapa, Capesante e Ricci di Mare - </b>Turnip Tops, Scallops and Sea Urchins<br />
<br />
Another beautiful to look at plate - those raw scallops take center stage, topped with a pinch of caramelised lemon zest. Splashes of a thick lemon sauce, daubs of sea urchin, laced with baby turnip tops.<br />
<br />
<b>Third Course:</b><br />
<br />
<a href="https://picasaweb.google.com/lh/photo/PbaCDV3fSxKBkO62QkmukBlfr2ioCXfwoB4lw96zmyQ?feat=embedwebsite"><img src="https://lh6.googleusercontent.com/-NFZA-IOvkF0/UImjghzyY9I/AAAAAAAADWs/OTgrMTQ4Pew/s1600/1710_1701.png" /></a><br />
<b>Mosto d'Uva e Gamberi - </b>Grape Must and Raw Prawn<br />
<br />
I have waxed lyrical about these prawns - love their texture and their sweet flesh.<br />
<br />
<b>Fourth Course:</b><br />
<br />
<a href="https://picasaweb.google.com/lh/photo/eiy-GuzEmezA3IuWbpLH0xlfr2ioCXfwoB4lw96zmyQ?feat=embedwebsite"><img height="500" src="https://lh4.googleusercontent.com/-lN-uLr69Lw4/UImjho4Ix-I/AAAAAAAADW4/2OaoiK51u7k/s800/1710_1702.png" width="500" /></a><br />
<b>Patate e Merluzzo - </b>Potato and Cod<br />
<br />
Underneath that crisp rectangle of skin, sits the cod bathed in silky smooth potato<br />
<br />
<b>Fifth Course:</b><br />
<br />
<a href="https://picasaweb.google.com/lh/photo/9fJwBIogilL8nVefCgWQNxlfr2ioCXfwoB4lw96zmyQ?feat=embedwebsite"><img height="500" src="https://lh3.googleusercontent.com/-zTZC8StpAPY/UImjjaN4pxI/AAAAAAAADXI/turATqy_hAk/s800/1710_1707.png" width="500" /></a><br />
<b>Indivie ed Animelle - </b>Endive and Sweetbreads<br />
<br />
Lovely little nuggets of sweetbreads, beautifully golden on one side, sit amongst shards of baby endive and shaved salsify - hazelnut sauce and roasted hazelnuts<br />
<br />
<b>Sixth Course:</b><br />
<br />
<a href="https://picasaweb.google.com/lh/photo/e0PCHJXQ9hLP6MJY2GkKAhlfr2ioCXfwoB4lw96zmyQ?feat=embedwebsite"><img height="500" src="https://lh6.googleusercontent.com/-JXEvgvKTCw0/UImjkAb4qZI/AAAAAAAADXM/pkPR-YISvkk/s800/1710_1709.png" width="500" /></a><br />
<b>Cicoria e Fassona - </b>Chicory and Fassona Beef<br />
<br />
You can see the slices or rare Fassona peeking out from underneath the chicory curls - on the side a little roasted broadbean puree<br />
<br />
<b>Seventh Course:</b><br />
<br />
<a href="https://picasaweb.google.com/lh/photo/sZJwt4NvvF9VoQTv5UxNphlfr2ioCXfwoB4lw96zmyQ?feat=embedwebsite"><img height="500" src="https://lh6.googleusercontent.com/-hDco-W1xaK8/UImjkVbHTnI/AAAAAAAADXQ/BcMGRa99joc/s800/1710_1710.png" width="500" /></a><br />
<b>Cavolo Rosso, Porco Cinturello - </b>Red Cabbage and Cinta Senese Pork<br />
<br />
Porco Cinturello is an ancient breed of pig that dates from the 1300's. Here the pork fillet is encased in red cabbage that has been cooked with cinnamon, apple, fig and thyme. The plate is finished with a dusting of cinnamon and raspberry powders.<br />
<br />
<b>Eight Course:</b><br />
<br />
<a href="https://picasaweb.google.com/lh/photo/6i44J3hj6AW87fh7WgRASxlfr2ioCXfwoB4lw96zmyQ?feat=embedwebsite"><img height="500" src="https://lh3.googleusercontent.com/-up2BuB7bK_o/UImjmHX1XlI/AAAAAAAADXg/UkL-tKfSzvg/s800/1710_1711.png" width="500" /></a><br />
<b>Spaghetti al Verde - </b>Spaghetti and Green Vegetable Sauce<br />
<br />
If you could eat the colour green, this is what it would taste like.<br />
<br />
<b>Ninth Course:</b><br />
<br />
<a href="https://picasaweb.google.com/lh/photo/DltxC_ylnxB9-sUw9pzcdRlfr2ioCXfwoB4lw96zmyQ?feat=embedwebsite"><img height="500" src="https://lh4.googleusercontent.com/-GG9VK3bPikM/UImjndTpVaI/AAAAAAAADXo/2dAwTu519pM/s800/1710_1713.png" width="500" /></a><br />
<b>Cavolo Nero, Piccione - </b>Black Cabbage and Pigeon<br />
<br />
I do love pigeon and this dish only strengthens that love - crisp skin, pink flesh, lovely little leg that has you gnawing at the bone. A rich sauce full of the flavour of pigeon and soft stalks of cavolo nero.<br />
<br />
<b>Tenth Course:</b><br />
<br />
<a href="https://picasaweb.google.com/lh/photo/gDCeZN0LAJIaD0nwCaIWQRlfr2ioCXfwoB4lw96zmyQ?feat=embedwebsite"><img height="500" src="https://lh5.googleusercontent.com/-e5RkIVfpHPI/UImjnTZuEEI/AAAAAAAADXs/u70Y9YPxn_s/s800/1710_1714.png" width="500" /></a><br />
<b>Minestra di Frutta e Verdura</b><br />
Fruit and Vegetable Soup<br />
<br />
Paalo described this as the "21,31,41,51 of fruit salads" - it's such a clever mix of fruit, vegetables, nuts and herbs and so finely balanced that it remains a dessert. Just like "21.." every bite is different - a crunch from a nut, slight touch of bitterness from micro endive, liquorice warmth from fennel tops - a dish that gets you talking.<br />
<br />
<b>Eleventh Course:</b><br />
<br />
<a href="https://picasaweb.google.com/lh/photo/loP1jlCKLoBzDlp1OxU0qBlfr2ioCXfwoB4lw96zmyQ?feat=embedwebsite"><img height="300" src="https://lh6.googleusercontent.com/-EEA9lIoU5qk/UImjn5q9zGI/AAAAAAAADXw/NUqL-YCKQzY/s800/1710_1717.png" width="500" /></a><br />
<b>Liquorice</b><br />
<br />
Underneath those tiny lemon meringues lays a whole poached liquorice root - dotted around the plate, swirls of buckwheat crema pasticcera topped with a little caramelised, puffed buckwheat. Perched on a thin slice of lemon sponge, fiore di latte gelato decorated with a buckwheat shoot.<br />
<br />
<b>Petit Fours</b><br /><br />
<a href="https://picasaweb.google.com/lh/photo/qqvSscidXZC5B0_1Ke7_8Blfr2ioCXfwoB4lw96zmyQ?feat=embedwebsite"><img height="700" src="https://lh6.googleusercontent.com/-ZvAx7xZVPoE/UImjpWijDgI/AAAAAAAADYA/Mf-6D_jvkVc/s800/1710_1718.png" width="500" /></a><br />
<br />
There's only one word to sum up the experience - WOW.<br />
<br />
<br />
The details:<br />
<br />
Piazza Duomo<br />
Piazza Risorgimento 4<br />
12051 Alba (CN)<br />
<br />
Phone:<br />
39 0173 366167<br />
<br />
Open:<br />
Lunch - 1230 - 1400<br />
Dinner - 1930 - 2200<br />
<br />
Closed:<br />
Sunday Night and All-day Monday<br />
Sunday and Monday (June-July-August)<br />
Monday (October)<br />
<br />
Holiday Closure:<br />
Mid December to January<br />
2 weeks in August<br />
<br />
<a href="http://www.piazzaduomoalba.it/">WEB</a><br />
<br />
<br />
Always check the website for up to date opening hours.<div class="blogger-post-footer">All Rights Reserved ©. For personal non-commercial use only - this feed may not be republished.</div>Haalohttp://www.blogger.com/profile/16166998694934446672noreply@blogger.com0Piazza Risorgimento, 4, 12051 Alba, Province of Cuneo, Italy44.701128 8.03585744.699717 8.0333895 44.702538999999994 8.0383245tag:blogger.com,1999:blog-14977951.post-28934461922116765032012-10-16T19:30:00.000+11:002012-11-21T15:18:05.779+11:00Cena - Osteria NuovaAs we're nearing the end of our time in Alba we've decided to try a few more of the places we haven't visited - this time we're off to Osteria Nuova.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/pKl0vNsPy9IvYeOotSGYM6ZN15w9ebvnh5a4-xqL0Pk?feat=embedwebsite"><img height="500" src="https://lh6.googleusercontent.com/-KWqt8dKHkrY/UKxR1zdqmcI/AAAAAAAADs8/2EDHXZOrTb4/s800/60-4018.png" width="500" /></a><br />
<br />
<br />
<a name='more'></a>The menu is written on the chalk board at the back of the room - divided into two sections - classic and specials, though if you can't read it, the waitress will recite the menu for you.<br />
<br />
For starters<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/FDGbEl45z52J24DUpZunS6ZN15w9ebvnh5a4-xqL0Pk?feat=embedwebsite"><img height="500" src="https://lh6.googleusercontent.com/-N_MvsMAidjI/UImjO0JVagI/AAAAAAAADVo/v_KfEajk-eY/s800/1610_1679.png" width="500" /></a><br />
<br />
I order the roasted peppers with bagna calda - these were fantastic. The sauce was so creamy and heady with garlic and anchovy - perfect foils to the sweet roasted peppers.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/wWQoRLsGmNhPLNkWrwMZEqZN15w9ebvnh5a4-xqL0Pk?feat=embedwebsite"><img height="500" src="https://lh4.googleusercontent.com/-j-NFOls6GT8/UImjO0lzMVI/AAAAAAAADVk/Nf33LXo5GDw/s800/1610_1680.png" width="500" /></a><br />
<br />
Paalo decided to try the Insalta Russa - and he was quite impressed - he thought it even better than the one at La Piola. All the vegetables were well cooked, served in a more chunky size and the sauce had a bit of tuna running through it.<br />
<br />
For mains we chose the Bistecca Fiorentina - when we ordered it, we weren't asked how we'd like it cooked. If they are traditionalists and this is a true "fiorentina", it can only be done one way and that is rare. Much interest on our part on how our steak would come out.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/fQeu0FHcbBvuaD0tLcl5g6ZN15w9ebvnh5a4-xqL0Pk?feat=embedwebsite"><img height="500" src="https://lh6.googleusercontent.com/-srWcl-MoU4g/UImjOwHpt5I/AAAAAAAADVg/SJAok-zkL20/s800/1610_1681.png" width="500" /></a><br />
<br />
A rather attractive hunk of beef and as we sliced through - oh yes, perfectly rare. Taste and tenderness, ticked all the right boxes<br />
<br />
Dolce:<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/K-GtJC4JoIvBXQv0zsiIxaZN15w9ebvnh5a4-xqL0Pk?feat=embedwebsite"><img height="500" src="https://lh3.googleusercontent.com/--Wwc-4wieXg/UImjRjJnwTI/AAAAAAAADV4/Tg4xqN34Lek/s800/1610_1683.png" width="500" /></a><br />
<br />
I was tempted by the hazelnut cake with zabalione<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/3p6X_wxoYMhC5qZ5j2zqTqZN15w9ebvnh5a4-xqL0Pk?feat=embedwebsite"><img height="500" src="https://lh4.googleusercontent.com/-XQVpbPQOANY/UImjR1Njj5I/AAAAAAAADV8/qY7WC6qwrxQ/s800/1610_1684.png" width="500" /></a><br />
<br />
while Paalo had what he considers the "best panna cotta evah".<br />
<br />
We can't believe we've taken so long to dine here and it turned out to be so good - we're just hoping we'll be able to pop in again before we leave.<br />
<br />
<br />
The details:<br />
<br />
Osteria Nuova<br />
Via Calissano 7, Alba<br />
<br />
0173 229051<br />
Open: Tuesday to Sunday from 19.00 to 23.00<br />
Closed: Monday<br />
<br />
<a href="http://www.osterianuova.it/">WEB</a><div class="blogger-post-footer">All Rights Reserved ©. For personal non-commercial use only - this feed may not be republished.</div>Haalohttp://www.blogger.com/profile/16166998694934446672noreply@blogger.com0Via Teobaldo Calissano, 7, 12051 Alba, Province of Cuneo, Italy44.6997439 8.036498544.698332900000004 8.034031 44.7011549 8.038966tag:blogger.com,1999:blog-14977951.post-90421164436114665492012-10-14T19:30:00.000+11:002012-11-21T15:04:42.170+11:00Cena - Vigin Mudset #2We're back for another dinner at Vigin Mudset.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/xTsR_9gXSXtS5D_uTQ6mJrmkEeo0z83e6-0mcoi39YM?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/-mNBwsk7MPPg/UKxSpjRKCDI/AAAAAAAADtQ/MUfN2xbyhU0/s800/vm_1822.png" height="350" width="500" /></a><br />
<br />
<a name='more'></a><br />
Paalo once again opts for the misto of hot antipasto<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/PDr2q3-2tj0lbDQj3S4ydrmkEeo0z83e6-0mcoi39YM?feat=embedwebsite"><img height="240" src="https://lh4.googleusercontent.com/-GWhxGjc9zj4/UImlFd7tqmI/AAAAAAAADbM/lsBQXetMydo/s800/1410_1666.png" width="240" /></a> <a href="https://picasaweb.google.com/lh/photo/-lRpoPDsaboR8Yxr2slHnLmkEeo0z83e6-0mcoi39YM?feat=embedwebsite"><img height="240" src="https://lh6.googleusercontent.com/-ypx6TXDHWLQ/UImlGkQqIEI/AAAAAAAADbQ/CWsGzYoOOxc/s800/1410_1669.png" width="240" /></a><br />
<br />
while I choose the Vitello Tonnato<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/o2LlAZ2LnzDWpWZiS6h-YbmkEeo0z83e6-0mcoi39YM?feat=embedwebsite"><img height="500" src="https://lh4.googleusercontent.com/-zo1RzRMovEo/UImlGYb9A_I/AAAAAAAADbU/bzwAU_eeiWA/s800/1410_1668.png" width="500" /></a><br />
<br />
<br />
<br />
For mains:<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/3em9u6amN-F8PFpx00uE1rmkEeo0z83e6-0mcoi39YM?feat=embedwebsite"><img height="500" src="https://lh3.googleusercontent.com/-1sl5bPUVdYg/UImlH29aziI/AAAAAAAADbc/oz5BQ8TM5VI/s800/1410_1670.png" width="500" /></a><br />
<br />
I enjoy the Veal scallopini in white wine - tender slices of veal bathed in a thick white wine sauce - reminds me a lot of my mothers scallopini. It is served with soft polenta and roasted potatoes - true comfort food.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/ztbX4NktPq__QLZCs8h_a7mkEeo0z83e6-0mcoi39YM?feat=embedwebsite"><img height="500" src="https://lh3.googleusercontent.com/-q7vXfFB8_J8/UImlJ-QCefI/AAAAAAAADbs/cbOzpiLBpT4/s800/1410_1671.png" width="500" /></a><br />
<br />
Paalo enjoys the sausages in barolo with polenta - another deep, rich barolo sauce to match the meaty snags.<br />
<br />
For dessert<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/eXe_5CTpVXxFJD6nJL_9QLmkEeo0z83e6-0mcoi39YM?feat=embedwebsite"><img height="500" src="https://lh4.googleusercontent.com/-knCk3RLzJ8I/UImlKjRoTcI/AAAAAAAADbw/AqtSKe_P6aY/s800/1410_1672.png" width="500" /></a><br />
<br />
it's tiramisu and creme caramel<br />
<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/Rw69DhnlqqnjHUD7PinRR7mkEeo0z83e6-0mcoi39YM?feat=embedwebsite"><img height="500" src="https://lh5.googleusercontent.com/-IsqKipNhT9k/UImlK9b0AiI/AAAAAAAADb0/GMIFgfddh28/s800/1410_1673.png" width="500" /></a><br />
<br />
<br />
The details:<br />
<br />
Ristorante Vigin Mudset<br />
Via Vernazza 11, Alba<br />
<br />
0173 441701<br />
<br />
<a href="http://www.viginmudest.it/">WEB</a><div class="blogger-post-footer">All Rights Reserved ©. For personal non-commercial use only - this feed may not be republished.</div>Haalohttp://www.blogger.com/profile/16166998694934446672noreply@blogger.com0Via Vernazza, 11, 12051 Alba, Province of Cuneo, Italy44.7019384 8.035527244.700527400000006 8.0330597 44.7033494 8.0379947tag:blogger.com,1999:blog-14977951.post-4387813896462806382012-10-14T13:00:00.000+11:002012-11-04T09:27:47.978+11:00Pranzo - La BergamotteriaLa Bergamotteria is a cafe/store that specialises in Bergamont and calabrian produce and we've previously visited for coffee and to get some nduja. Today we're here for a quick lunch.<br />
We begin with crostini topped with nduja<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/gNrjkRRkmT7Ip-H2XJ2lprmkEeo0z83e6-0mcoi39YM?feat=embedwebsite"><img height="500" src="https://lh6.googleusercontent.com/-Q_ZL9ZQuA3o/UImlCRFPLXI/AAAAAAAADa8/TQi68cGQ440/s800/1410_1663.png" width="500" /></a><br />
<br />
<a name='more'></a>followed by a platter of assorted meats and local cheeses<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/5JygVAwz9SNrD8tN_tYvSLmkEeo0z83e6-0mcoi39YM?feat=embedwebsite"><img height="500" src="https://lh3.googleusercontent.com/-lrJs8Y-13yY/UImlCt5XkjI/AAAAAAAADa4/DMLDe8to6rc/s800/1410_1664.png" width="500" /></a><br />
<br />
Lardo, local salami and coppa - all freshly sliced, it's impossible to beat.<br />
<br />
<b>The details:</b><br />
La Bergamotteria<br />
Via Bertero 3<br />
Alba<br />
<br />
<a href="http://www.labergamotteria.eu/">WEB</a><div class="blogger-post-footer">All Rights Reserved ©. For personal non-commercial use only - this feed may not be republished.</div>Haalohttp://www.blogger.com/profile/16166998694934446672noreply@blogger.com0Via Bertero, 3, 12051 Alba, Province of Cuneo, Italy44.7000175 8.03381544.698606500000004 8.0313475 44.7014285 8.0362825tag:blogger.com,1999:blog-14977951.post-70091419930215675612012-10-12T16:48:00.000+11:002012-11-21T21:18:37.499+11:00Cena - Circolo del Vecchio Gusto #3We're off for a late dinner at Circolo del Vecchio Gusto. There's a fixed price menu with white truffle option. In this family run spot, the dad is a trifolau which means you are getting the truffles straight from the source. Tonight there's one dish that is just crying out for white truffle so we've decided to treat ourselves.<br />
<br />
For starters we decide to have a misto of antipasto<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/Jnlas6co9OxEAAyfGpUiykf9Eru5GTTbXkSuPIZ57n0?feat=embedwebsite"><img height="500" src="https://lh5.googleusercontent.com/-jgHFg3k0q9Y/UJbp0B4yTCI/AAAAAAAADn4/PJM5V0q711s/s800/1210_1631.png" width="500" /></a><br />
<br />
<a name='more'></a><br />
which consists of smoked swordfish - carne cruda - vitello tonnato. The swordfish has been cold smoked leaving it with a lovely subtle smoky flavour.<br />
<br />
Next up<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/BWVNODnbjoydSUsGwbUsdEf9Eru5GTTbXkSuPIZ57n0?feat=embedwebsite"><img height="500" src="https://lh6.googleusercontent.com/-gFHm_0rUl5Y/UJbpzyecLnI/AAAAAAAADn0/iIOxymZwLgA/s800/1210_1632.png" width="500" /></a><br />
<br />
Flan con fonduta - this is the dish that needed those white truffles<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/QN3PUhpifG1913E0B80DmEf9Eru5GTTbXkSuPIZ57n0?feat=embedwebsite"><img height="500" src="https://lh3.googleusercontent.com/-DdqRtYsBjP4/UJbp0ZKb9TI/AAAAAAAADn8/ODdC9_jg5Mo/s800/1210_1633.png" width="500" /></a><br />
<br />
shaved at the table by the man who found it. Simple but perfect.<br />
<br />
Pasta is next<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/2Bj6KXEpkmYDzufbJLxd-Uf9Eru5GTTbXkSuPIZ57n0?feat=embedwebsite"><img height="500" src="https://lh4.googleusercontent.com/-jekrsWiEEy8/UJbp2UqICKI/AAAAAAAADoM/lMjLUo4XzF0/s800/1210_1637.png" width="500" /></a><br />
<br />
Freshly made tagliatelle with a lovely rich ragu.<br />
<br />
For the secondo<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/OgYRZOO6OnRkrm6PE46-z0f9Eru5GTTbXkSuPIZ57n0?feat=embedwebsite"><img height="500" src="https://lh3.googleusercontent.com/-fpdSHu5xLow/UJbp4GQArfI/AAAAAAAADoY/E6UHPBKbmVw/s800/1210_1641.png" width="500" /></a><br />
<br />
roasted pork with hazelnut sauce served with sautéed vegetables.<br />
<br />
We manage to fit in a little dessert<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/ZAf90TEILZmH2Cu3iOFkH0f9Eru5GTTbXkSuPIZ57n0?feat=embedwebsite"><img height="500" src="https://lh5.googleusercontent.com/-uOVfXLN2UTw/UJbp4NaSUHI/AAAAAAAADoU/eM-HvQ9_Zr0/s800/1210_1643.png" width="500" /></a><br />
<br />
lovely pot of tiramisu<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/KQFmael1nY8D94IUu19_SEf9Eru5GTTbXkSuPIZ57n0?feat=embedwebsite"><img height="500" src="https://lh4.googleusercontent.com/-9i1ZkJhIIAo/UJbp5JlJ3tI/AAAAAAAADog/aqznzkKE1Ck/s800/1210_1645.png" width="500" /></a><br />
<br />
and panna cotta.<br />
<br />
<br />
The details:<br />
<br />
Circolo del Vecchio Gusto<br />
Via Gioberti 10<br />
Alba<br />
<br />
Phone:<br />
+39 3930071050<br />
<br />
<a href="https://www.facebook.com/circolo.gusto">Facebook</a><div class="blogger-post-footer">All Rights Reserved ©. For personal non-commercial use only - this feed may not be republished.</div>Haalohttp://www.blogger.com/profile/16166998694934446672noreply@blogger.com0Via Vincenzo Gioberti, 10, 12051 Alba, Province of Cuneo, Italy44.6986594 8.033012944.6972484 8.0305454 44.700070399999994 8.0354803999999991tag:blogger.com,1999:blog-14977951.post-43043187758259423192012-10-10T13:30:00.000+11:002012-11-04T09:14:35.114+11:00Pranzo - La Piola #4While we've visited La Piola a few times for dinner, this is our first lunch time visit this trip. As we are creatures of habit we begin with a couple of our favourites:<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/J-ictd6GVMmSPxbeejx1N-nPJ0kE_VBGpMK5Tt1G0Wg?feat=embedwebsite"><img height="500" src="https://lh3.googleusercontent.com/-cq5STudrIl4/UImi3F6pmmI/AAAAAAAADUg/v3ZXcOwB1wk/s800/1010_1607.png" width="500" /></a><br />
<br />
<a name='more'></a><br /><br />
<b>Misto di Antipasto</b> and<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/-sRU6EB8TY7E08UiPcLiRunPJ0kE_VBGpMK5Tt1G0Wg?feat=embedwebsite"><img height="500" src="https://lh4.googleusercontent.com/-bjJnp1bdgGk/UImi3EoOpqI/AAAAAAAADUc/ZtGUDHHKqyc/s800/1010_1608.png" width="500" /></a><br />
<br />
<b>Carne Cruda</b><br />
<br />
For secondi, Paalo has been tempted by the <b>Bollito Misto</b>.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/FAh698xqr_B-iFtgfkyOL-nPJ0kE_VBGpMK5Tt1G0Wg?feat=embedwebsite"><img height="500" src="https://lh4.googleusercontent.com/-QyBsCZ15z-g/UImi3kgY9AI/AAAAAAAADUk/NN6vnXNeRaU/s800/1010_1609.png" width="500" /></a><br />
<br />
The plate of traditional accompaniments - from top left going clockwise - Bagnet Verde (Green Sauce), Cognà (a mostarda of grape must and nuts), Bagnet Rosso (Red Sauce), Mostarda, Walnut Sauce<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/C_jrg8Qc3_Vfe0OegiCgB-nPJ0kE_VBGpMK5Tt1G0Wg?feat=embedwebsite"><img height="500" src="https://lh4.googleusercontent.com/-b-5osxkFx5w/UImi6_8TcRI/AAAAAAAADU4/ATzw5Jjn4-8/s800/1010_1610.png" width="500" /></a><br />
<br />
The bollito misto consisted of - cotechino, tongue, beef breast, cockerel and musetto<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/3DpQfCsywzrz5-cmi1kzWunPJ0kE_VBGpMK5Tt1G0Wg?feat=embedwebsite"><img height="600" src="https://lh3.googleusercontent.com/-UgGQuooAZN8/UImi7bjIMVI/AAAAAAAADU8/uetXxuj4OH8/s800/1010_1612.png" width="500" /></a><br />
<br />
I selected another favourite - <b>vitello tonnato</b><br />
<br />
Dolce:<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/z2NY0NH5Bi0bp-xOBNM1VenPJ0kE_VBGpMK5Tt1G0Wg?feat=embedwebsite"><img height="500" src="https://lh6.googleusercontent.com/-dVbzOA4cNkA/UImi7JegeFI/AAAAAAAADU0/95nlDYmEJ8A/s800/1010_1613.png" width="500" /></a><br />
<br />
<b>Semifreddo al torrone</b><br />
<br />
<a href="https://picasaweb.google.com/lh/photo/-pgdaq13Z39pCBJ2ijdgBunPJ0kE_VBGpMK5Tt1G0Wg?feat=embedwebsite"><img height="500" src="https://lh3.googleusercontent.com/-anzdg3YzIYY/UImi8_0iRxI/AAAAAAAADVI/SNHF4WM89gY/s800/1010_1614.png" width="500" /></a><br />
<br />
<b>Zabaione al Moscato</b><br />
<br />
<br />
The details:<br />
<br />
La Piola<br />
Piazza Risorgimento, 4<br />
12051 Alba (CN)<br />
<br />
Phone:<br />
+39 0173 442800<br />
<br />
Open:<br />
Lunch - 1200 to 1430<br />
Dinner - 1900 to 2200<br />
<br />
Closed<br />
Sunday Night and Monday<br />
Sunday and Monday (June, July, August)<br />
Always open (September to December)<br />
<br />
Annual Closing<br />
between December and mid-January<br />
from 7th to 22nd August<br />
<br />
<a href="http://www.lapiola-alba.it/it/">WEB</a><br />
<br />
Always check the website for current opening hours.<div class="blogger-post-footer">All Rights Reserved ©. For personal non-commercial use only - this feed may not be republished.</div>Haalohttp://www.blogger.com/profile/16166998694934446672noreply@blogger.com0Piazza Risorgimento, 4, 12051 Alba, Province of Cuneo, Italy44.701128 8.03585744.699717 8.0333895 44.702538999999994 8.0383245tag:blogger.com,1999:blog-14977951.post-12634600603780808202012-10-06T14:00:00.000+10:002012-11-03T08:55:00.807+11:00Pranzo - Circolo del Vecchio Gusto #2It's the first weekend of the Truffle Fair and Alba is alive with tourists - we've decided to return to our new found lunch spot - Circolo del Vecchio Gusto. There's a fixed price 4 course "fiera" menu available, naturally, with white truffle option.<br />
<br />
For antipasto:<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/RE7m238wgT6H-vVKxAhzQiHOs-JQBgo-V1necqOL4iI?feat=embedwebsite"><img height="500" src="https://lh3.googleusercontent.com/-AwuGvlXQtRA/UImiBHPRB2I/AAAAAAAADTg/eRIH2giRzmo/s800/0610_1561.png" width="500" /></a><br />
<br />
<a name='more'></a><br /><br />
I enjoy the carne cruda<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/b2u1WvX8iMUWWYgJEmNPzCHOs-JQBgo-V1necqOL4iI?feat=embedwebsite"><img height="500" src="https://lh3.googleusercontent.com/-egfeCkmZoUE/UImiBVB8OTI/AAAAAAAADTo/RQbPAd-6_rw/s800/0610_1562.png" width="500" /></a><br />
<br />
while Paalo opts for the flan with fonduta (in hindsight a bit of white truffle on this would have been heaven).<br />
<br />
For primi:<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/lXRQfa7vcexbBHiKAJxDLCHOs-JQBgo-V1necqOL4iI?feat=embedwebsite"><img height="500" src="https://lh6.googleusercontent.com/--U1IEFDcPlg/UImiBQT38YI/AAAAAAAADTk/8WzrK-P7ZCM/s800/0610_1565.png" width="500" /></a><br />
<br />
We both select the freshly made ravioli with a tomato, mozzarella and basil sauce. A fantastic bowl of pasta, as good as your mamma would make.<br />
<br />
For secondo:<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/zAIwqVp3kXhevecjlxZUdSHOs-JQBgo-V1necqOL4iI?feat=embedwebsite"><img height="500" src="https://lh4.googleusercontent.com/-kwmLKmnMTfw/UImiFPaCHmI/AAAAAAAADT4/oDUJt7t-ikk/s800/0610_1567.png" width="500" /></a><br />
<br />
Once again, we both chose the same thing, the arrosto with hazelnut sauce - this time it's roast turkey.<br />
<br />
For dolce:<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/kB22yMOz6-2T7RDrAddAHiHOs-JQBgo-V1necqOL4iI?feat=embedwebsite"><img height="500" src="https://lh5.googleusercontent.com/-h_9F7aKxmdE/UImiFA1jOsI/AAAAAAAADT8/he6PFywsYxs/s800/0610_1568.png" width="500" /></a><br />
<br />
It's panna cotta for me<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/03HiHtmstMk8yXJlLmcMeCHOs-JQBgo-V1necqOL4iI?feat=embedwebsite"><img height="500" src="https://lh6.googleusercontent.com/-8CoZLK6dg6o/UImiFib2aNI/AAAAAAAADUA/_er7Za3SQ3w/s800/0610_1569.png" width="500" /></a><br />
<br />
and crostata for Paalo.<br />
<br />
We just love this place - the food is excellent and authentic, a real family concern. <br />
<br />
The details:<br />
<br />
Circolo del Vecchio Gusto<br />
Via Gioberti 10<br />
Alba<br />
<br />
Phone:<br />
+39 3930071050<br />
<br />
<a href="https://www.facebook.com/circolo.gusto">FACEBOOK</a><div class="blogger-post-footer">All Rights Reserved ©. For personal non-commercial use only - this feed may not be republished.</div>Haalohttp://www.blogger.com/profile/16166998694934446672noreply@blogger.com0Via Vincenzo Gioberti, 10, 12051 Alba, Province of Cuneo, Italy44.6986594 8.033012944.6972484 8.0305454 44.700070399999994 8.0354803999999991tag:blogger.com,1999:blog-14977951.post-88174336116476683702012-10-05T13:00:00.000+10:002012-10-30T09:23:38.920+11:00Pranzo - Il VicolettoVicoletto was the <a href="http://www.eatalmostanything.com/2011/09/cena-la-bottega-del-vicoletto.html">first restaurant</a> we tried in Alba last year so we're more than overdue for another visit - this time we've opted for a degustation lunch.<br />
<br />
Today it begins with:<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/lkc2N-fP-FJpFbe8HJHKYaLUF9QF67zDP0WjmviDCf4?feat=embedwebsite"><img height="500" src="https://lh6.googleusercontent.com/-fYQMkJCRUIc/UG7-znV9arI/AAAAAAAADPo/yhhnehscWNc/s800/0510_1552.png" width="500" /></a><br />
<br />
<a name='more'></a><br />
Carne Cruda - served with a herb frittata, tomato and basil salad and pickled vegetables.<br />
<br />
A different presentation from the usual but all quite delicious.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/JR0BnOji04YFJKLK7i_TRaLUF9QF67zDP0WjmviDCf4?feat=embedwebsite"><img height="500" src="https://lh5.googleusercontent.com/-mgSjMGzSfy4/UG7-z5CfEfI/AAAAAAAADPk/ZSuWMgfp3QY/s800/0510_1553.png" width="500" /></a><br />
<br />
Tajarin pasta with a light meat and vegetable ragu.<br />
<br />
I'd be perfectly happy eating a bowl of this everyday - it is that good.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/ckP5aMBPSbCit7vl5KjcWKLUF9QF67zDP0WjmviDCf4?feat=embedwebsite"><img height="700" src="https://lh6.googleusercontent.com/-Be54mjGZUHk/UG7-0CMnaHI/AAAAAAAADPs/L2y438zfJfE/s800/0510_1556.png" width="500" /></a><br />
<br />
Rabbit Brasato with mashed potatoes. A hearty serving - well cooked rabbit, still tender and juicy, served with vegetables that have been cooked in with the rabbit.<br />
<br />
For dessert:<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/E5sbnNxmthZCgEGoN0h6mKLUF9QF67zDP0WjmviDCf4?feat=embedwebsite"><img height="500" src="https://lh3.googleusercontent.com/-j9LnxXxsBmM/UG7-2qYmmNI/AAAAAAAADP8/-Ub3jJRMtII/s800/0510_1557.png" width="500" /></a><br />
<br />
Mattone - this is a local variation of Tiramisu<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/5ntQEf1dx90t9dzs_i4nW6LUF9QF67zDP0WjmviDCf4?feat=embedwebsite"><img height="500" src="https://lh3.googleusercontent.com/-FWsIO1PZ3ww/UG7-20h9YXI/AAAAAAAADQA/KXkan5Bw_2w/s800/0510_1558.png" width="500" /></a><br />
<br />
Chocolate Fondant - another good version complete with oozing chocolate center.<br />
<br />
<br />
<br />
The details:<br />
<br />
Bottega del Vicoletto<br />
Via Bertero 6<br />
Alba<br />
<br />
Open:<br />
Lunch - Tuesday to Sunday<br />
Dinner - Tuesday to Saturday<br />
Closed:<br />
Monday & Sunday Dinner<br />
<br />
Opening Hours:<br />
9am to 2pm and 4pm to 9pm<br />
<br /><div class="blogger-post-footer">All Rights Reserved ©. For personal non-commercial use only - this feed may not be republished.</div>Haalohttp://www.blogger.com/profile/16166998694934446672noreply@blogger.com0Via Bertero, 6, 12051 Alba, Province of Cuneo, Italy44.7000911 8.033721444.698680100000004 8.0312539 44.7015021 8.0361888999999991tag:blogger.com,1999:blog-14977951.post-67796630227433121272012-10-04T14:00:00.000+10:002012-10-30T08:02:43.136+11:00Pranzo - Caffè UmbertoWe've already visited its sister restaurant Enoclub a couple of times, today we're staying above ground and lunching at Caffe Umberto.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/FVQjzUYZCsvA2nTZZS2QQHnPSnBKIlmmE0wfkSl_FJs?feat=embedwebsite"><img height="700" src="https://lh3.googleusercontent.com/-c4GPIsKRf1Q/UG78SId4QAI/AAAAAAAADOc/b23mNETTvFY/s800/0410_1530.png" width="500" /></a><br />
<br />
<a name='more'></a>It's quite a stylish space - long and lean - solid white marble tables with white leather placemats - and at the end, a glass walled cellar.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/y89baVflsyxkCwDtLry6VnnPSnBKIlmmE0wfkSl_FJs?feat=embedwebsite"><img height="600" src="https://lh5.googleusercontent.com/-0qgU2DdCu8A/UG78NGBSzOI/AAAAAAAADOA/HDHGFD0Wgno/s800/0410_1525.png" width="500" /></a><br />
<br />
The menu doesn't follow the strict antipasto-pasta-secondi categorisation - they aim to be more like a bistro.<br />
<br />
We decide to begin with:<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/ENkW8U4Nkm-OdxnPt0Dhu3nPSnBKIlmmE0wfkSl_FJs?feat=embedwebsite"><img height="600" src="https://lh6.googleusercontent.com/-x1zo36n0NeY/UG78NNsrdCI/AAAAAAAADN8/fFije1Kai6I/s800/0410_1526.png" width="500" /></a><br />
<br />
<b>Prosciutto Crudo di Parma S.Ilario e Fichi</b><br />
<br />
Freshly sliced, it can't be beat - the meat so sweet and highly perfumed.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/cBtLH2a5JclkdXQMm1kkfHnPSnBKIlmmE0wfkSl_FJs?feat=embedwebsite"><img height="600" src="https://lh5.googleusercontent.com/-WTMuza_FUck/UG78NNRSFVI/AAAAAAAADOE/OLFUN3RHd9o/s800/0410_1527.png" width="500" /></a><br />
<br />
<b>Carne Cruda di Vitello Fassone</b><br />
<br />
The meat had an almost fluffy texture, really light and exceptionally lean - flavoured simple with a little olive oil.<br />
<br />
For mains:<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/FZCDVrflw1DC828IppyFEnnPSnBKIlmmE0wfkSl_FJs?feat=embedwebsite"><img height="600" src="https://lh5.googleusercontent.com/-86dDcXAz--Y/UG78Rs24xzI/AAAAAAAADOU/-yLMbQgw3vU/s800/0410_1528.png" width="500" /></a><br />
<br />
<b>Hamburger di Manzo e Foie Gras con patate chips</b><br />
<br />
An utter indulgence - the hamburger was almost rare inside - almost like a seared version of the carne cruda. A generously thick slice of foie gras sits atop sweet caramelised onions. The potato chips were also made to order - served with a light dusting of smoky paprika.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/quVNDG48ASYjbLyq8FT9v3nPSnBKIlmmE0wfkSl_FJs?feat=embedwebsite"><img height="500" src="https://lh3.googleusercontent.com/-oJ6t1TsyKVc/UG78RqfGB1I/AAAAAAAADOY/LOpAuDdp9dA/s800/0410_1529.png" width="500" /></a><br />
<br />
<b>Gnocchi con Sugo di Salsiccia di Bra e Porcini</b><br />
<br />
I went for a more modest selection - potato gnocchi with a sauce made from bra sausage and porcini. The bra sausage is quite famous - made entirely of beef, it can be eaten raw and has quite a dense structure. The gnocchi were excellent - lovely light pillows of potato, the sauce silky, finished with butter.<br />
<br />
<b>For dessert:</b><br />
<br />
<a href="https://picasaweb.google.com/lh/photo/uHJwK055zSt47jWrncmbyHnPSnBKIlmmE0wfkSl_FJs?feat=embedwebsite"><img height="500" src="https://lh3.googleusercontent.com/-yHyO40I5WZc/UG78UYuzlgI/AAAAAAAADOs/gfzm3dsyoOA/s800/0410_1531.png" width="500" /></a><br />
<br />
<b>Tortino di Ricotta al Miele d'Acacia</b><br />
<br />
A light and lovely ricotta and berry tart finished with acacia honey.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/J9bP1nMN3G6XeTZhpt7QHnnPSnBKIlmmE0wfkSl_FJs?feat=embedwebsite"><img height="500" src="https://lh3.googleusercontent.com/-6UmB8UduCP8/UG78VEmwzLI/AAAAAAAADO0/i0_XnNVrTzY/s800/0410_1533.png" width="500" /></a><br />
<br />
<b>Mousse di Yoghurt con Frutta Mista</b><br />
<br />
May not look very attractive but it certainly tasted very good - the yoghurt mousse was surprisingly good, a subtle tang, yet light and fluffy. Underneath and excellent fruit salad - a mix of stone fruits and berries.<br />
<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/lTvIX2AoUbayCA7M7mzFInnPSnBKIlmmE0wfkSl_FJs?feat=embedwebsite"><img height="600" src="https://lh3.googleusercontent.com/-LFpxZMsI-ms/UG78VqbGAdI/AAAAAAAADO4/gkeelN5OqKI/s800/0410_1535.png" width="500" /></a><br />
<br />
<br />
The details<br />
<br />
Caffe Umberto<br />
Piazza Savona, 4<br />
Alba<br />
<br />
+39 0173 33994<br />
<br />
Closed: Monday<br />
<br />
<a href="http://www.caffeumberto.it/caffe-umberto/ita/chi-siamo.asp">WEB</a><br />
<div class="blogger-post-footer">All Rights Reserved ©. For personal non-commercial use only - this feed may not be republished.</div>Haalohttp://www.blogger.com/profile/16166998694934446672noreply@blogger.com0tag:blogger.com,1999:blog-14977951.post-13605134493817734902012-10-03T13:30:00.000+10:002012-10-27T00:20:23.316+11:00Pranzo - Circolo del Vecchio GustoWe're still discovering new places to eat in Alba and today we're lunching at <b>Circolo del Vecchio Gusto</b>.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/OUYRC8JESGsNt73qBZmyFdj-9h1B15ncmGU2ERRuDhk?feat=embedwebsite"><img height="500" src="https://lh4.googleusercontent.com/-bK8wghpSErQ/UIqJwV_g_KI/AAAAAAAADdA/DISg9Odcrzk/s800/60-3971.png" width="500" /></a><br />
<br />
<a name='more'></a><br />
It's a nondescript type of place that I think we've walked past a couple of times before realising it was actually a restaurant. Inside there's a small dining/bar area and during the work week they offer a set price "workers" menu. There are various options to be had but we've gone for the full antipasto-pasta-secondo-dolce.<br />
<br />
We begin with a mix of their antipasto choices<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/zcdZcwt-mIJ7NhMmBX8rs9j-9h1B15ncmGU2ERRuDhk?feat=embedwebsite"><img height="500" src="https://lh5.googleusercontent.com/-iZyCdCufWgQ/UG776W15DPI/AAAAAAAADNI/cCEYFphdf6o/s800/0310_1515.png" width="500" /></a><br />
<b>Antipasto Misto</b><br />
Melanzana con Pomodoro - Lingua & Salsa Verde - Vitello Tonnato - Insalata Russa - Frittata - Uova Stuffato<br />
<br />
All very tasty - lovely and fresh.<br />
<br />
There are two choices of pasta but we choose this:<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/P13o91lVp-cViD4SDb_mkdj-9h1B15ncmGU2ERRuDhk?feat=embedwebsite"><img height="500" src="https://lh4.googleusercontent.com/-naSyeRUXxCg/UG776U1s0HI/AAAAAAAADNE/fp5FCm9gwpc/s800/0310_1516.png" width="500" /></a><br />
Orecchiette al Pomodoro<br />
<br />
Love, love love this tomato sugo, enriched with a little butter, it's alive with rich, ripe tomato flavour.<br />
<br />
There's also a couple of choices for secondi -<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/mCFCdTZpHA6yD175Qn7RFNj-9h1B15ncmGU2ERRuDhk?feat=embedwebsite"><img height="500" src="https://lh6.googleusercontent.com/-TjZMFYphLlM/UG776U_GFhI/AAAAAAAADNA/HIxYFtIoCR0/s800/0310_1517.png" width="500" /></a><br />
Pollo & Salsicce al ferri<br />
<br />
I've chosen chicken and two types of sausages cooked on the grill - chicken was lovely and moist, flavoured with rosemary and garlic, both sausages were excellent.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/j6vHsXJ1BhEQJyVXKemh5dj-9h1B15ncmGU2ERRuDhk?feat=embedwebsite"><img height="500" src="https://lh3.googleusercontent.com/-ijM_jK7JDec/UG779qWiwKI/AAAAAAAADNY/-pqucJ9aqfM/s800/0310_1518.png" width="500" /></a><br />
Saltimbocca<br />
<br />
Paalo's gone for the saltimbocca - the sage flavour on this is intoxicating - meat is tender, really lovely.<br />
<br />
Even for dolce there are a few options but we choose<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/LfkqVw1USY5VYZ-7Dq_e19j-9h1B15ncmGU2ERRuDhk?feat=embedwebsite"><img height="500" src="https://lh6.googleusercontent.com/-xbVPFdfHnkc/UG77-IPLzQI/AAAAAAAADNg/c4_xtfQZP-A/s800/0310_1519.png" width="500" /></a><br />
Bonet<br />
<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/LKlx8qEJihg3vQ72JCsvztj-9h1B15ncmGU2ERRuDhk?feat=embedwebsite"><img height="500" src="https://lh4.googleusercontent.com/-HGgFn42zTms/UG77-I0B_DI/AAAAAAAADNc/XJAYqebP-cY/s800/0310_1520.png" width="500" /></a><br />
Chocolate and Vanilla Panna Cotta<br />
<br />
The amazing part is that this workers lunch only cost around E12 a head - you can't even buy a roll in some over-hyped lunch spots back in melbourne for the same price - and we also got wine and coffee! The quality and care is all there and for the price, keeping in mind we've gone for the most expensive option, it can't be beat.<br />
<br />
<br />
The details:<br />
<br />
Circolo del Vecchio Gusto<br />
Via Gioberti 10<br />
Alba<br />
<br />
Phone:<br />
+39 3930071050<br />
<br />
<a href="https://www.facebook.com/circolo.gusto">Facebook</a><div class="blogger-post-footer">All Rights Reserved ©. For personal non-commercial use only - this feed may not be republished.</div>Haalohttp://www.blogger.com/profile/16166998694934446672noreply@blogger.com0Via Vincenzo Gioberti, 10, 12051 Alba, Province of Cuneo, Italy44.6986594 8.033012944.6972484 8.0305454 44.700070399999994 8.0354803999999991tag:blogger.com,1999:blog-14977951.post-11448272670769060212012-09-30T21:00:00.000+10:002012-10-30T07:43:33.463+11:00Cena - La Piola #3After the disappointing lunch we returned to the ever reliable La Piola for dinner.<br />
<br />
For starters, Paalo opts for his favourite - <b>Misto di Antipasto </b><br />
<br />
<a href="https://picasaweb.google.com/lh/photo/7pvtjIu9PdrSpT6u1Y0ZpdXO_4Y3dVIPy5HkXUvpK2Y?feat=embedwebsite"><img height="600" src="https://lh3.googleusercontent.com/-vpiR5o-Fndc/UGoB-iEOljI/AAAAAAAADK4/q9FT99itihI/s800/3009_1499.png" width="500" /></a><br />
<br />
<a name='more'></a><br /><br />
From top and going clockwise: Insalata Russa - Vitello Tonnato - Artichokes - Tongue with Red Sauce - Baccala with Green Sauce - Herbed Ham with Mostarda and Carne Cruda in the center.<br />
I've gone for a more indulgent selection<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/FhIk1JelEDvwbPssylpZA9XO_4Y3dVIPy5HkXUvpK2Y?feat=embedwebsite"><img height="500" src="https://lh5.googleusercontent.com/-icld0hIvYaQ/UGoB-Kbi_XI/AAAAAAAADK0/TWSnpi6eKrc/s800/3009_1498.png" width="500" /></a><br />
<b>Due Uove in Tegame</b><br />
<br />
Two eggs, sunny side up - that doesn't sound indulgent you say. Hmm, what if we add something to it?<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/PGBwZY85sX21Wa0r1cCEu9XO_4Y3dVIPy5HkXUvpK2Y?feat=embedwebsite"><img height="500" src="https://lh3.googleusercontent.com/-gYGvEf8zd9M/UGoCA5D9ldI/AAAAAAAADLI/VvkiK6nuM88/s800/3009_1500.png" width="500" /></a><br />
<br />
Oh hello, my good friend white truffle - it has been too long. So simple but oh so good.<br />
<br />
For mains:<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/kfKv-pfuc7XdWW7sV4RBcNXO_4Y3dVIPy5HkXUvpK2Y?feat=embedwebsite"><img height="600" src="https://lh5.googleusercontent.com/-ARnjFGyukq4/UGoCCJJSFdI/AAAAAAAADLQ/gywGPZGTc-8/s800/3009_1501.png" width="500" /></a><br />
<b>Punto di Manzo con patate schiaccata</b><br />
<br />
I think punto di manzo is brisket or at least that is what I think it is after eating it. It's been rolled and slowly cooked - so fantastically tender, it sits on roughly smashed potatoes and bathed in it's incredibly lush cooking juices.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/_PpMVdIY--ebyJg96z8N0tXO_4Y3dVIPy5HkXUvpK2Y?feat=embedwebsite"><img height="600" src="https://lh4.googleusercontent.com/-KcE148D8w7I/UGoCCc1c-oI/AAAAAAAADLU/J4yrzcebvRA/s800/3009_1502.png" width="500" /></a><br />
<b>Tagliata di Fassone</b><br />
<br />
Lovely as always - tender and full of flavour - it is perfectly cooked.<br />
<br />
<br />
<br />
The details:<br />
<br />
La Piola<br />
Piazza Risorgimento, 4<br />
12051 Alba (CN)<br />
<br />
Phone:<br />
+39 0173 442800<br />
<br />
Open:<br />
Lunch - 1200 to 1430<br />
Dinner - 1900 to 2200<br />
<br />
Closed<br />
Sunday Night and Monday<br />
Sunday and Monday (June, July, August)<br />
Always open (September to December)<br />
<br />
Annual Closing<br />
between December and mid-January<br />
from 7th to 22nd August<br />
<br />
<a href="http://www.lapiola-alba.it/it/">WEB</a><br />
<br />
Always check the website for current opening hours.<br />
<br />
<br /><div class="blogger-post-footer">All Rights Reserved ©. For personal non-commercial use only - this feed may not be republished.</div>Haalohttp://www.blogger.com/profile/16166998694934446672noreply@blogger.com0tag:blogger.com,1999:blog-14977951.post-41900399484595882852012-09-30T13:00:00.000+10:002012-10-22T08:52:06.769+11:00Pranzo - Osteria del Vecchio GalloFor lunch today we've decided to try someplace new - Osteria del Vecchio Gallo (Osteria of the Old Cock) and unlike our other Alba dining experiences, this one left us a bit disappointed.<br />
<br />
The kitchen seemed to be struggling with the numbers - service was slow and the dishes presented weren't quite to the standard as we've come to expect.<br />
<br />
<br />
<a name='more'></a><br />
<br />
<b>For starters</b><br />
<br />
<a href="https://picasaweb.google.com/lh/photo/77047MdIUkw7NQMXiQISWdXO_4Y3dVIPy5HkXUvpK2Y?feat=embedwebsite"><img height="500" src="https://lh6.googleusercontent.com/-lnDoNqb4Rt8/UGoB6XuaS2I/AAAAAAAADKc/ALdsCoc4n_0/s800/3009_1468.png" width="500" /></a><br />
<b>Vitello Tonnato</b><br />
<br />
While the vitello was nice and pink, the tonnato lacked character.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/_9un3QJjT_LNgeHNhx6939XO_4Y3dVIPy5HkXUvpK2Y?feat=embedwebsite"><img height="500" src="https://lh5.googleusercontent.com/-kVuBlURW9CY/UGoB6X1torI/AAAAAAAADKY/xKxfG-rA2Eg/s800/3009_1469.png" width="500" /></a><br />
<b>Carne Cruda</b><br />
<br />
A small serve that seemed overdone with lemon.<br />
<br />
<b>For mains</b><br />
<br />
<a href="https://picasaweb.google.com/lh/photo/Y56USei0KaY_QtVs5h0hB9XO_4Y3dVIPy5HkXUvpK2Y?feat=embedwebsite"><img height="500" src="https://lh4.googleusercontent.com/-7LUcEuNyous/UGoB6VmwvEI/AAAAAAAADKg/05U4Ti0pYbk/s800/3009_1470.png" width="500" /></a><br />
<b>Ravioli del Plin con burro & salvia</b><br />
<br />
While the starters were just passes, this pasta dish was a bit of a fail. Undercooked ravioli, the plate swamped with water, the sage was raw and hadn't been cooked off in the butter, while the butter itself was virtually undetectable due to all the water in the plate.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/FTF8nsMVnqU1sumA8WiOX9XO_4Y3dVIPy5HkXUvpK2Y?feat=embedwebsite"><img height="500" src="https://lh3.googleusercontent.com/-C20MXvKDPXE/UGoB9heGQqI/AAAAAAAADKw/SyVW4X35b5A/s800/3009_1471.png" width="500" /></a><br />
<b>Tajarin con tartufo nero</b><br />
<br />
It did have a good quantity of truffle but the pasta was rather bland and undercooked.<br />
<br />
It's a difficult decision but I'd probably pass on returning for the reason that there are so many excellent and consistently excellent places to dine in town. While the starters were passes they weren't on par with others we have had.<br />
<br />
<b>The details:</b><br />
<br />
Osteria Del Vecchio Gallo<br />
Via Cavour 13<br />
Alba<br />
<br />
Phone: 0173 441 647<br />
<br />
<a href="http://www.osteriadelvecchiogallo.it/">WEB</a><br />
<br />
Always check the website for the latest opening hours<div class="blogger-post-footer">All Rights Reserved ©. For personal non-commercial use only - this feed may not be republished.</div>Haalohttp://www.blogger.com/profile/16166998694934446672noreply@blogger.com0Via Camillo Benso Cavour, 13, 12051 Alba, Province of Cuneo, Italy44.7014534 8.034008944.7000349 8.0315414 44.7028719 8.0364764tag:blogger.com,1999:blog-14977951.post-47888251162375664442012-09-28T13:00:00.000+10:002012-10-18T08:13:21.517+11:00Pranzo - La Libera #2All week we've been enjoying the company of our french "eators" Curtis and Leigh and with Leigh unfortunately under the weather, we've taken Curtis out to La Libera for our final lunch together.<br />
<br />
For starters<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/BVffEFbeGah6BSlv-k-CQDky_G17hlno7tPUfAq3wjg?feat=embedwebsite"><img height="700" src="https://lh6.googleusercontent.com/-YfrQCPm4qM8/UGoBqrqlUBI/AAAAAAAADJQ/hOX1fwmo-HI/s800/2809_1425.png" width="500" /></a><br />
<br />
<a name='more'></a><br />
<br />
<b>Quail & Smoked Foie Gras</b><br />
<br />
After a nibble of this, Curtis has vowed to try his hand at smoking foie gras - I for one look forward to tasting the results. As with my previous smoked foie gras dish here, it is utterly sublime and is every bit as good as I expected it to be. Perfectly cooked quail sit underneath, crisp skin, juicy flesh and under that - a mix of sauteed cubes of vegetables (potatoes, eggplant, leek, celery)<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/qQM-pGG6nmk7c383piS7Hzky_G17hlno7tPUfAq3wjg?feat=embedwebsite"><img height="700" src="https://lh5.googleusercontent.com/-Bu8z0uu88ec/UGoBqpIUCYI/AAAAAAAADJM/VlgoK_OjXqY/s800/2809_1426.png" width="500" /></a><br />
<b>Calamari and Porcini</b><br />
<br />
Curtis choose the dish simply called calamari and porcini - shaved slices of raw porcini sit atop grilled baby calamari. Curtis' discerning palate was most impressed with this selection.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/9pU4Gbh7AMpDmydB1dJKljky_G17hlno7tPUfAq3wjg?feat=embedwebsite"><img height="500" src="https://lh6.googleusercontent.com/-YfsO2YV2HOI/UGoBpihhk-I/AAAAAAAADJI/3FqMdnkFRAo/s800/2809_1427.png" width="500" /></a><br />
Lingua<br />
<br />
Paalo choose the veal tongue - served simply with giardinera. The tongue was melt in your mouth soft.<br />
<br />
Mains<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/8uMbbf5xIWmEwQHi940Uszky_G17hlno7tPUfAq3wjg?feat=embedwebsite"><img height="500" src="https://lh6.googleusercontent.com/-Qy2z_naXMBQ/UGoBr0tEPcI/AAAAAAAADJg/axJyYu_iw20/s800/2809_1430.png" width="500" /></a><br />
<b>tajarin con ragu</b><br />
<br />
Curtis chose the Piedmontese classic - tajarin served with a rich meat ragu. Curtis loves pasta and rated this amongst the best.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/TraNyS2bHs6X_N2bMZhsKjky_G17hlno7tPUfAq3wjg?feat=embedwebsite"><img height="600" src="https://lh6.googleusercontent.com/-iT_1SgsTnbY/UGoBuagyZdI/AAAAAAAADJs/b_2c3wltT6g/s800/2809_1431.png" width="500" /></a><br />
<b>maialino</b><br />
<br />
I couldn't go past the roasted suckling pig - the skin so crisp and thin, it was more like the finest toffee. The meat itself was moist and flavoursome and the simple accompaniment of baby beans just perfect.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/jhDF4zL9pNgQWQzzuJfcTDky_G17hlno7tPUfAq3wjg?feat=embedwebsite"><img height="500" src="https://lh3.googleusercontent.com/-ug_jgHFX2sE/UGoBuPXcZSI/AAAAAAAADJo/N5w0jZZFrJY/s800/2809_1432.png" width="500" /></a><br />
<br />
Paalo decided to try the fish whose name I have regretfully forgotten - but I can't be blamed I was too distracted by the suckling pig. Lovely crisp skin, perfectly cooked and served with a mix of porcini and tomatoes.<br />
<br />
As the meal was going so well and the second bottle of Prunotto opened we decided to order the cheese plate<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/BTTBlD7pZ-Gh-ehNoIfloTky_G17hlno7tPUfAq3wjg?feat=embedwebsite"><img height="500" src="https://lh6.googleusercontent.com/-PqJMpFZ95KE/UGoBu8YUjDI/AAAAAAAADJw/t33dAHKvwpg/s800/2809_1434.png" width="500" /></a><br />
<br />
as usual - a fabulous selection of local cheese - from soft goat curd to wine washed - there was a cheese here to please any taste.<br />
<br />
We probably would have been quite satisfied to finish off with cheese but not wanting the lunch to end we ended up ordering dessert.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/Fc48sLj70kGsWU7Op9QAATky_G17hlno7tPUfAq3wjg?feat=embedwebsite"><img height="500" src="https://lh4.googleusercontent.com/-ZYvnZa8Am6s/UGoBwVRQ0zI/AAAAAAAADKA/iYQQS6QSjhs/s800/2809_1435.png" width="500" /></a><br />
<br />
Curtis had his eyes on one thing and it was the chocolate fondant and it was even better than he imagined. What impressed us all was just how light this was - I have to admit that I'm not a huge fan of fondants because they are generally not made correctly and are overly heavy and one dimensional - sorry but not cooking your cake batter does not a fondant make. This one though couldn't be any further away from the pretenders.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/w3t2KpSRQSmy_z5EreJdZjky_G17hlno7tPUfAq3wjg?feat=embedwebsite"><img height="500" src="https://lh6.googleusercontent.com/-CqwNk3lLjys/UGoBxEFvW0I/AAAAAAAADKE/toMIqIAnwnE/s800/2809_1438.png" width="500" /></a><br />
<br />
Paalo went traditional and ordered the tiramisu - even this was quite a light version of a much maligned dessert.<br />
<br />
My choice was fiore di latte gelato with mixed fresh fruits - simple but refreshing.<br />
<br />
<br />
Our second visit to La Libera has been every bit as good as our first and Curtis declared it one of his best meals ever. If you're in Alba, you really should find the time to visit.<br />
<br />
<br />
The details:<br />
<br />
Ristorante Osteria La Libera<br />
Via Elvio Pertinace, 24<br />
12051 Alba<br />
<br />
Phone<br />
0173 293 155<br />
<br />
Open:<br />
Lunch - Tuesday to Saturday - 12 to 2.30pm<br />
Dinner - Monday to Saturday - 7 to 11pm<br />
Sunday closed<br />
Open every day in October.<br />
<br />
<a href="http://www.lalibera.com/it/">WEB</a><br />
<br />
Always check the website for opening hours.<br />
<div class="blogger-post-footer">All Rights Reserved ©. For personal non-commercial use only - this feed may not be republished.</div>Haalohttp://www.blogger.com/profile/16166998694934446672noreply@blogger.com0Via Elvio Pertinace, 24, 12051 Alba, Province of Cuneo, Italy44.6986152 8.033907844.6971967 8.0314403 44.7000337 8.0363753tag:blogger.com,1999:blog-14977951.post-48842890519413967872012-09-23T18:30:00.000+10:002012-10-18T08:14:08.411+11:00Aperitivo - HemingwayIt's our first visit to Hemingway, a rather trendy spot just round the corner from Vincafe.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/gr6T5DzgmSw_mqwq-DKcHto8kWvSr6o3tQ0k_KV0sj8?feat=embedwebsite"><img height="500" src="https://lh5.googleusercontent.com/-e28TEsCcv3s/UGoBSa_R6mI/AAAAAAAADIg/MRLS34Ky-po/s800/2309_1400.png" width="500" /></a><br />
<br />
Very well made Negroni - very close to Calissano just a little smaller.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/ZcbxFl90QOfbs11x0u4ui9o8kWvSr6o3tQ0k_KV0sj8?feat=embedwebsite"><img height="500" src="https://lh4.googleusercontent.com/-eXSnIftYhzc/UGoBSUFs0jI/AAAAAAAADIk/fmkzX4m6vAA/s800/2309_1401.png" width="500" /></a><br />
<br />
The aperitivo plate is impressive - freshly made, the frittata still deliciously warm. There are slices of zucchini sformato, stuffed foccacia and mortadella mousse on croutons. An excellent plate.<br />
<br />
Cost wise - interestingly it's priced exactly the same as Vincafe.<br />
<br />
The details:<br />
<br />
Hemingway<br />
Via Mandelli 3<br />
Alba<br />
<br />
Phone:<br />
347 889 0628<br />
<br />
Open:<br />
6pm to 2am<br />
<br />
<a href="https://www.facebook.com/hemingwayalba">FACEBOOK</a><br />
<a href="https://twitter.com/HemingwayAlba">TWITTER</a><div class="blogger-post-footer">All Rights Reserved ©. For personal non-commercial use only - this feed may not be republished.</div>Haalohttp://www.blogger.com/profile/16166998694934446672noreply@blogger.com0Via Mandelli, 3, 12051 Alba, Province of Cuneo, Italy44.6993453 8.03560144.6979268 8.0331335 44.7007638 8.0380685tag:blogger.com,1999:blog-14977951.post-62258548368245733772012-09-23T17:30:00.000+10:002012-10-18T08:15:01.904+11:00Aperitivo - Antico Caffe Calissano #3The negroni search continues - our first visit of the evening sees at back at Calissano<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/BJKKFUMMlQSGdOFpjgPrC9o8kWvSr6o3tQ0k_KV0sj8?feat=embedwebsite"><img height="700" src="https://lh3.googleusercontent.com/-HdIgN5rxY6M/UGoBShYuHdI/AAAAAAAADIo/UPjB_XgxENE/s800/2309_1394.png" width="500" /></a><br />
<br />
and we're happy to report that while the negroni are as good as ever, the aperitivo plate has improved considerably. <br />
<br />
Details:<br />
Anitco Caffe' Calissano<br />
Piazza Risorgimento 3<br />
12051 Alba<br />
<br />
Phone:<br />
0173441704<br />
<br />
Closed - Monday<div class="blogger-post-footer">All Rights Reserved ©. For personal non-commercial use only - this feed may not be republished.</div>Haalohttp://www.blogger.com/profile/16166998694934446672noreply@blogger.com0Piazza Risorgimento, 12051 Alba, Province of Cuneo, Italy44.7007888 8.03565544.6993703 8.0331875 44.7022073 8.0381225tag:blogger.com,1999:blog-14977951.post-45201288698733243342012-09-22T14:30:00.000+10:002012-11-20T14:45:26.478+11:00Pranzo - Osteria dei Sognatori #3After a busy morning spent moving into our new apartment, we've headed out for a quick bite at the Osteria before we tackle the unpacking.<br />
<br />
For antipasto today there is<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/3PntwAIq8-sC52jjEbftFvuKOMhZ_G6UmgnT2cn4CVQ?feat=embedwebsite"><img height="500" src="https://lh5.googleusercontent.com/-s6LE3_cpRVI/UGnzTodZGKI/AAAAAAAADGY/WaN7sYChoPg/s800/2209_1379.png" width="500" /></a><br />
<br />
<a name='more'></a><br />
lardo with gnocco fritto<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/-qwurQBPWqf53gU_WqqF_PuKOMhZ_G6UmgnT2cn4CVQ?feat=embedwebsite"><img height="500" src="https://lh4.googleusercontent.com/-a3rN3P462-Q/UGnzTywb0LI/AAAAAAAADGg/OCCID45LhgY/s800/2209_1381.png" width="500" /></a><br />
<br />
ever reliable carne cruda<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/ZkuVDYN84V109-OdNI435PuKOMhZ_G6UmgnT2cn4CVQ?feat=embedwebsite"><img height="500" src="https://lh5.googleusercontent.com/-FzLCiWpu2PY/UGnzThRdrUI/AAAAAAAADGc/GIGzSf_loAg/s800/2209_1382.png" width="500" /></a><br />
<br />
vitello tonnato<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/YP8wks3DDhtEK6LOrVDFrvuKOMhZ_G6UmgnT2cn4CVQ?feat=embedwebsite"><img height="500" src="https://lh6.googleusercontent.com/-Xp5cVdtQNw0/UGnzWr6uzMI/AAAAAAAADGw/jqhyN6V6wOs/s800/2209_1383.png" width="500" /></a><br />
<br />
giardiniera<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/uI_QsReJpEIoaIaZG-3FvfuKOMhZ_G6UmgnT2cn4CVQ?feat=embedwebsite"><img height="600" src="https://lh6.googleusercontent.com/-30TQcKCICVA/UGnzXM5IyLI/AAAAAAAADG4/eWCurnjx8QY/s800/2209_1385.png" width="500" /></a><br />
<br />
and delicious fresh porcini fritti.<br />
<br />
<br />
<br />
<b>Details</b><br />
<br />
Osteria dei Sognatori<br />
Via Macrino, 8<br />
Alba<br />
<br />
+39 0173 34043 <br />
<br />
Open for Lunch and Dinner<br />
Closed: Wednesday<div class="blogger-post-footer">All Rights Reserved ©. For personal non-commercial use only - this feed may not be republished.</div>Haalohttp://www.blogger.com/profile/16166998694934446672noreply@blogger.com0Via Macrino, 8, 12051 Alba, Province of Cuneo, Italy44.7006488 8.033261244.6992303 8.0307937 44.7020673 8.0357287tag:blogger.com,1999:blog-14977951.post-64313136662354679532012-09-21T20:00:00.000+10:002012-10-06T06:47:48.744+10:00Cena - Bistrot DuomoTomorrow we're moving into our new apartment and tonight will be spent on cleaning and packing so we're off with a quick bite at Bistrot Duomo.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/f8IP1PSQ-NIksxMwpuMtgQeNXvypjAun0DE6Q_wh07Q?feat=embedwebsite"><img height="700" src="https://lh4.googleusercontent.com/-gZAq-sw8-M4/UG77ma0kFvI/AAAAAAAADMo/-gtCUPdUUcs/s800/bistrotduomo.jpg" width="500" /></a><br />
<br />
<br />
<a name='more'></a>We haven't been here before and it is a bit more tourist oriented than the other places we frequent, but they do make pizza and we're after something quick. Well, it should be quick but as we find, service is a little on the slow side here.<br />
<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/3oMEuJjvj-DY4H4x4Mx_LAeNXvypjAun0DE6Q_wh07Q?feat=embedwebsite"><img height="700" src="https://lh4.googleusercontent.com/-2EtUkQw5WGI/UGnwtaEhIyI/AAAAAAAADFc/jgTajnV-whI/s800/2109_1363.png" width="500" /></a><br />
<br />
<br />
For pizzas we choose<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/jaV5BfAjhFCrzGMoUc1PMQeNXvypjAun0DE6Q_wh07Q?feat=embedwebsite"><img height="500" src="https://lh4.googleusercontent.com/-o0_2-vuBbtw/UGnwtemdZOI/AAAAAAAADFg/QXgeL7YEtpA/s800/2109_1369.png" width="500" /></a><br />
<br />
Pizza Salsiccia della Grande<br />
<br />
<br />
<a href="https://picasaweb.google.com/111104830712948708396/September212012Friday?authkey=Gv1sRgCL2MpouTuPyVqgE&feat=embedwebsite#5794427067847312290"><img height="500" src="https://lh3.googleusercontent.com/-IyE-TSd0T_I/UGnwt8_yg6I/AAAAAAAADFk/ZObqIWgULCs/s800/2109_1370.png" width="500" /></a><br />
<br />
Pizza Crudo con Buffala<br />
<br />
<br />
Desserts:<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/fx-SKCqBxASp1bccmir3iQeNXvypjAun0DE6Q_wh07Q?feat=embedwebsite"><img height="500" src="https://lh4.googleusercontent.com/-oDXS90BK4d0/UGnwwUY57bI/AAAAAAAADF0/IGWWevlYXA8/s800/2109_1372.png" width="500" /></a><br />
Semifreddo di torrone<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/cokb8aDd7Ut3LgWgrhg6oweNXvypjAun0DE6Q_wh07Q?feat=embedwebsite"><img height="500" src="https://lh3.googleusercontent.com/-NuJnxnNbiBA/UGnwwu5HS2I/AAAAAAAADF4/AnRfVSAenro/s800/2109_1373.png" width="500" /></a><br />
Crema catalana<br />
<br />
The pizza was okay, the desserts a little disappointing - the crema catalana especially so, tasting like packet vanilla pudding.<br />
<br />
The details:<br />
<br />
Bistrot Duomo Pizzeria<br />
Piazza Rossetti 3<br />
Alba<br />
<br />
Phone<br />
+39 342 3640322<br />
<br />
Open Daily 12 to 15 and 19 to 23<br />
<br />
<a href="http://www.pizzabistrotduomo.it/italiano/">WEB</a><br />
<a href="https://www.facebook.com/pages/Bistrot-Pizzeria-Duomo/191079394314341">Facebook</a><div class="blogger-post-footer">All Rights Reserved ©. For personal non-commercial use only - this feed may not be republished.</div>Haalohttp://www.blogger.com/profile/16166998694934446672noreply@blogger.com0Piazza Rossetti, 3, 12051 Alba, Province of Cuneo, Italy44.7009678 8.037170344.6995568 8.0347028 44.7023788 8.0396378tag:blogger.com,1999:blog-14977951.post-24678882392132664182012-09-21T14:30:00.000+10:002012-10-05T07:13:47.251+10:00Pranzo - Enoclub RistoranteWe had been falling into a bit of a rut dining out wise so we've decided to try out a new restaurant. There's actually two restaurants in this building - on the ground floor a casual place called Caffè Umberto and underground in the cellars, a finer dining option called Enoclub.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/pY8xUnkGzvx-FjxIuq_jLgeNXvypjAun0DE6Q_wh07Q?feat=embedwebsite"><img height="600" src="https://lh4.googleusercontent.com/-XDDwiHFsEN0/UGnwki188dI/AAAAAAAADEo/3NPQQmEAJtA/s800/2109_1336.png" width="500" /></a><br />
<a name='more'></a>With a couple of degustation options available we settled on the one with matched wines.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/GRmgJwCcW3rIkgyqVTrOYAeNXvypjAun0DE6Q_wh07Q?feat=embedwebsite"><img height="500" src="https://lh6.googleusercontent.com/-uJIS97bxrGo/UGnwkWQ_HMI/AAAAAAAADEs/eKCIJVLKsDw/s800/2109_1339.png" width="500" /></a><br />
<br />
As usual, there's a great selection of bread - these were still warm from the oven, with the focaccia being exceptionally delicious.<br />
<br />
We actually begin with an amuse<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/m4s38Z91u0WaymKy1OoEMgeNXvypjAun0DE6Q_wh07Q?feat=embedwebsite"><img height="500" src="https://lh6.googleusercontent.com/-wRFCCTDA-Ic/UGnwkZO_hLI/AAAAAAAADEk/pIGRDWjtONQ/s800/2109_1341.png" width="500" /></a><br />
today it was slivers of tongue with the bagnet verd sauce. Incredibly tender tongue but the sauce was stunning - so vibrant, the taste of parsley so refreshing<br />
<br />
First course:<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/trGzY8FZhltuCag_IdM3KQeNXvypjAun0DE6Q_wh07Q?feat=embedwebsite"><img height="500" src="https://lh3.googleusercontent.com/-5x1TtCJwPTY/UGnwoMydjZI/AAAAAAAADE8/QU0k_jYBBCY/s800/2109_1342.png" width="500" /></a><br />
Vitello Tonnato<br />
Wine: Gavi DOCG 20120 Minaia<br />
<br />
The veal was so soft you could eat it with a spoon, lovely piquancy to the tonnato sauce<br />
<br />
Second Course:<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/rj_VPkdLmgIzQ5xnE4gjFweNXvypjAun0DE6Q_wh07Q?feat=embedwebsite"><img height="500" src="https://lh4.googleusercontent.com/-vrAlxzWhTwU/UGnwo7yjW3I/AAAAAAAADFA/jKQa3u1UIrI/s800/2109_1346.png" width="500" /></a><br />
Tajarin all'uovo con funghi porcini (Tajarin with Porcini)<br />
Wine: Langhe Nebbiolo DOC 2010<br />
<br />
The pasta is made daily in house and this was just perfect - egg rich pasta perfectly cooked with a fantastic simple porcini sauce.<br />
<br />
Third Course:<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/FaTPiIdHikufMIJLeGfi9QeNXvypjAun0DE6Q_wh07Q?feat=embedwebsite"><img height="500" src="https://lh4.googleusercontent.com/-brOksaCVRqw/UGnwot-UCZI/AAAAAAAADFE/j3vSu6vVIlk/s800/2109_1348.png" width="500" /></a><br />
Piccione disossato al tartufo nero con purè di patate (boned pigeon with black truffle and mashed potatoes)<br />
Wine: Cascina Baricchi Pinot Nero Brigante di Fuga 2006<br />
<br />
Theres a secret inside that poned pigeon - it's been stuffed with prosciutto and more black truffles. So beautifully cooked, tender and juicy, the sauce rich and the potatoes silky smooth. An utterly heavenly dish.<br />
<br />
Fourth Course:<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/_4a0CatAdduOyJirJ3PgnAeNXvypjAun0DE6Q_wh07Q?feat=embedwebsite"><img height="300" src="https://lh3.googleusercontent.com/-3Vpso_g-1fM/UGnwqBLtPPI/AAAAAAAADFM/V24E2RSF83o/s800/2109_1350.png" width="500" /></a><br />
Aspic di pesche e la sua salsa al Moscato d'Asti (Peaches in Moscato d'Asti Jelly & Peach sauce)<br />
<br />
A perfect end - it's light and refreshing, the peaches ripe and juicy.<br />
<br />
<br />
We are both quite impressed with this meal - everything was cooked to perfection, the quality was high and the price, an utter bargain. We'll definitely we be returning.<br />
<br />
Details:<br />
<br />
Enoclub Ristorante<br />
Piazza Savona 4<br />
Alba<br />
<br />
Phone<br />
+39 0173 33994<br />
<br />
<a href="http://www.caffeumberto.it/enoclub/ita/chi-siamo.asp">WEB</a><br />
<br />
Please check the website for opening hours.<div class="blogger-post-footer">All Rights Reserved ©. For personal non-commercial use only - this feed may not be republished.</div>Haalohttp://www.blogger.com/profile/16166998694934446672noreply@blogger.com0Piazza Savona, 4, 12051 Alba, Province of Cuneo, Italy44.6967812 8.033797144.6953702 8.0313296 44.698192199999994 8.0362645999999991