|
It's been a while since my last visit to the Ratanà restaurant and, to celebrate this return, last night I decided to taste the baked Fassona marrow bone with Croutons of Fobello bread and compote of cherry tomatoes and rosemary: the softness of the marrow on the crispy bread gives that emotion of the contrast, sealed by the pleasantness and delicacy of the marrow itself. To try. . The departure was with mondeghili, typical meatballs of Milanese cuisine, I'm crazy for them! I would eat a disproportionate number!
As a first course on the menu I was interested in tasting the risotto with sautéed tenerume basil and pumpkin flowers: delicious, inviting (I have always greatly appreciated the delicious creaming of ratanà risottos), the pumpkin flowers in purity, raw, then give a breath of freshness and genuineness, really tasty! . To finish a refreshing dessert: sorbet and jam with baked apple, lemon cream, meringue with burnt lemon, candied lemon peel.
. Pairing with the lambrusco of Sorbara DOC 2017, Cantina della Volta 
1 Comment
|
The Foodie Doctor margherita Medical Doctor Foodie, studying as Sommelier, fine dining lover but open to visit all sorts of restaurants, documenting gourmet moments with my camera Archives
August 2021
Categories |
RSS Feed
