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Dinner at Il luogo di Aimo e Nadia
at
Il Luogo Aimo e Nadia
on 1 October 2021
- Photo Views
- 17
- Meal Views
- 451
7 / 10
buffalo ricotta cheese filled mussel with , lemon from Gargano and toasted chickpeas from Murge flour
Apulian tomato natural jelly, rhubarb, wine vinegar, basil from Pra’
Dentex from Ligurian Sea marinated with wild fennel, with Piedmontese hazelnut and sauce of anchovies from Cetara
Zollino pea cooked in lavec with ‘totanacette’ from Adriatic Sea and Nolche olives
The wild leaves and flowers of Elena
with ‘wood’ egg yolk marinated in citrus juice, sweet and sour onions and carrots from Polignano
Spaghetti ‘alla chitarra’ style with Mascherpa cheese from Cavizzola pasture
and black pepper from Sarawak
The best dish of the meal: Raviolo filled with braised ossobucco, parmesan and meat sauce
Acqua bruciata of lemons from Amalfi with wild berries reduction
Soup of fruits, vegetables, legumes, condensed milk (Salvaderi producer) and basil from Pra’
