Dinner at Il luogo di Aimo e Nadia

Dinner at Il luogo di Aimo e Nadia

at Il Luogo Aimo e Nadia on 1 October 2021
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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’