About
I like to eat and travel. I still haven't figured out in what order, so I keep doing both things. If you are curious, you can see some of my past trips; and restaurants where I ate on my blog https://plagviaggi.blogspot.com (unfortunately only in Italian)
From
Bologna, Italy
Born
June 17
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Restaurants
- Alberto Pagnoni added a new meal Lunch at Baita Fraina at Baita Fraina
Returning to this restaurant after two years is always a pleasure. What I like about the place is the fact that I can eat outside in December, in the sun, with a wonderful view to frame the meal. The food is good and the service is professional and courteous. Excellent wine list with proposals also by the glass.
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A very pleasant lunch in this restaurant and lounge bar; modern and informal furniture with open kitchen, simple but impeccable service
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- Alberto Pagnoni added a new meal Lunch at Al Capriolo at Il Capriolino
In a historic and traditional restaurant at the foot of the Dolomites, a delicious Christmas lunch. I liked the fact that it wasn't the classic traditional Christmas lunch, but a pleasant journey through food and wine to celebrate this day. I particularly liked the rabbit and the deer.
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- Alberto Pagnoni added a new meal Lunch at Green Golf at Green Golf
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- Alberto Pagnoni added a new meal Lunch at SanBrite at SanBrite
First visit since earning the Michelin star. The restaurant, always well-kept, is always the same; the service has certainly improved; the cuisine although very good, this time it did not seem "exciting" as before. The potato and the beef were good, in the snail dish there were, in my opinion, too many ingredients that covered the flavor of the snails.... More
First visit since earning the Michelin star. The restaurant, always well-kept, is always the same; the service has certainly improved; the cuisine although very good, this time it did not seem "exciting" as before. The potato and the beef were good, in the snail dish there were, in my opinion, too many ingredients that covered the flavor of the snails. Desserts were average. I was expecting something more, maybe I was wrong to order a la carte instead of taking the tasting menu. Less
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- Alberto Pagnoni added a new meal Lunch at Ristorante da Aurelio at Da Aurelio
At least once a year I like to come to this restaurant, well known among lovers of skiing and cooking in these parts; after the pandemic I resume this good habit. The cuisine of chef Gigi Dariz uses, with measured and balanced creativity, the ingredients of the territory to propose innovative and always pleasant dishes to discover. For me one of the... More
At least once a year I like to come to this restaurant, well known among lovers of skiing and cooking in these parts; after the pandemic I resume this good habit. The cuisine of chef Gigi Dariz uses, with measured and balanced creativity, the ingredients of the territory to propose innovative and always pleasant dishes to discover. For me one of the best restaurants in the area! Less
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- Alberto Pagnoni added a new meal Lunch at La Torre at La Torre
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- Alberto Pagnoni added a new meal Lunch at DINA at Dina
It has happened to me a few times, to be surprised, pleasantly surprised, especially in restaurants. This is one of those times. The menu has 3 proposals: 4, 6, 8 courses. I had to work afterwards, so I chose the 4 course. The aperitif, consisting of: forest flavors; flavors of the sea; rice charcoal and a carrot in its vinegar; introduces you to the... More
It has happened to me a few times, to be surprised, pleasantly surprised, especially in restaurants. This is one of those times. The menu has 3 proposals: 4, 6, 8 courses. I had to work afterwards, so I chose the 4 course. The aperitif, consisting of: forest flavors; flavors of the sea; rice charcoal and a carrot in its vinegar; introduces you to the world of DINA. We start with a hot vegetable broth which, as the waiter suggests, serves to open your stomach, mind and heart. The "Raw but cooked Casoncello" wants to make you remember when, as a child, you stole freshly made pasta even before cooking it, from the kitchen of the mother / grandmother, as did the chef Alberto Gipponi. Puffed bread, Grana Padano foam and soaked red onion ice cream is really fantastic, the dish I liked the most. Pasta with garlic, oil, chilli, crunchy bread, frozen oyster and fennel, very good. Pork rib, lime sour cream, celery, marinated cabbage, mint and mustard also very good. Raw but cooked tart, good. I seemed to understand that the chef, like me, prefers contrasts; both in temperature, in textures, and in flavors and his menu is full of them. In conclusion, I really enjoyed lunch at Dina's, I found everything perfect: the place; the furniture; art, starting with the wonderful: "until then if not before" by Jonathan Monk who welcomes you at the entrance; impeccable service to a very high standard; but above all, obviously being in a restaurant, the food. This is for me, who am not a food critic, but a simple food enthusiast, a restaurant that deserves the MICHELIN star. Less
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