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😍 5/5 - Cuisine is like a needle that passing repeatedly through
By 👻 @Norm K., 09/21/2016 3:00 am
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Cuisine is like a needle that passing repeatedly through small holes creates a thread so thin and strong that it unconsciously binds us all. Massimiliano Alajmo. This was on a sheet of thin parchment paper from Chef Alajmo that we were given before we left. For our last meal in Italy, we had about the best there is. Chef Alajmo was the youngest person to ever helm a restaurant when it got its third Michelin star. The restaurant is an interesting place in the way the tables are made, the yarn that's on each table going along with the chef's statement, and the elegant setting of the room itself.The four of us ordered the Classico tasting menu which consisted of:Al-aimoLangoustine rolls with crispy spaghettiCuttlefish capuccinoCrispy buffalo ricotta and mozzarella cannelloni with tomato sauceSmoked taglioni with egg yolk shavingsSaffron, juniper, and licorice powder risottoHand chopped Piemontese beef with black trufflesBone marrow with herbsRoast suckling pig with mustard foam and coffee powderMelted tartlet with apricot and curryFresh fruit skewersAlmond mozzarellaThis was the fourth 3 star Michelin restaurant in which we ate during our Northern Italian vacation and it was superb. The dishes were daring in concept (mustard foam with coffee powder), saffron, juniper, and licorice risotto, and the langoustine rolls with crispy spaghetti to choose three dishes.Service was excellent as one would expect at a restaurant rated this highly. Truly a memorable meal. Grazie, Chef Alajmo and bravo!
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