The best encounter of the first half of the year.I finally visited Don Bravo, a place I had been checking out since before the pandemic.As per the menu, the meal consisted of seasonal appetizers, a main dish, risotto, two types of pizza, and dessert.The green pea pie at the start was incredibly delicious, with a slight acidity and a firm texture that made me feel the essence of spring with every bite. The following dish, sardine crostini, paired perfectly with anchovy and unsalted butter, making it so good that I could easily finish a glass of wine just with that.The first bonito was prepared to highlight the ingredient's natural flavors, complemented by aged Parmigiano and delicious olive oil, bursting in my mouth with its chewy texture.Next was a novel dish of fava bean risotto (with clam broth) paired with meat, creating a lingering umami that allowed me to enjoy wine for a while longer. The firefly squid and potato strips had a delightful contrast between the rich flavor of the squid and the refreshing texture of the finely cut potatoes, disappearing into my stomach in no time.The next dish, white asparagus, was fried to a crisp with a thin batter, locking in its aroma and moisture. The moment I cut into it, a wonderful fragrance wafted up, and as I took a bite, the moisture and umami burst forth. Enjoy it even more by mixing it with egg and cheese for an extra touch of bliss.The pasta was vongole bianco with clams, and the al dente pasta soaked up the broth beautifully, making it irresistible. The main dish was a Milanese-style lamb cutlet, perfectly cooked, tender, and juicy—definitely a must-try.Finally, we enjoyed the signature pizza made with domestically produced wheat. The unique fermentation process was evident in the careful kneading and stretching, and the baking time was just right, resulting in a fluffy and light texture that was very satisfying without being heavy.Since we were a group of four, we could savor a slice of each of the four types, which made it even better. The dessert, sage ice cream with olive oil, was delicious!The chef, who had the typical tough look of an Italian artisan, was surprisingly gentle and delicate (laughs). This is a place where you can enjoy seasonal delights.
We use cookies on this site to enhance your user experience.
