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
Additional Links
Restaurants
- Alberto Pagnoni added a new meal Lunch at Ristorante La Ciotola at La Ciotola
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- Alberto Pagnoni added a new meal Lunch at Da Bassano at Da Bassano
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- Alberto Pagnoni added a new meal Lunch at Voce Aimo e Nadia at Voce Aimo e Nadia
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- Alberto Pagnoni added a new meal Lunch at Trattoria 'petito at Trattoria 'petito
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- Alberto Pagnoni added a new meal Lunch at Carne & Spirito at Carne & Spirito
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- Alberto Pagnoni added a new meal Dinner at Trattoria Alla Vedova at Alla Vedova
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- Alberto Pagnoni added a new meal Dinner at Iacobucci at Iacobucci
The Agostino Iacobucci restaurant, former chef of the I Portici restaurant, is in an old villa from 1578 with frescoed ceilings and Palladian floors; a little cold and above all very noisy. We took the "Esplorando" tasting menu which offers a path of 10 dishes chosen by the chef from his historical recipes and some new recipes. The menu seemed too normal... More
The Agostino Iacobucci restaurant, former chef of the I Portici restaurant, is in an old villa from 1578 with frescoed ceilings and Palladian floors; a little cold and above all very noisy. We took the "Esplorando" tasting menu which offers a path of 10 dishes chosen by the chef from his historical recipes and some new recipes. The menu seemed too normal to me, we ate well, all the dishes are technically perfect but they are flat, without emotions as I would have expected from a restaurant awarded with a Michelin star. The only exception is the Tortellini in Jerusalem artichoke broth and licorice, truly superb. Flawless but impersonal service. Less
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- Alberto Pagnoni added a new meal Lunch at La Masseria at La Masseria
Apulian kitchen island in the heart of Emilia. Traditional Apulian recipes with great attention to the raw material. Homemade bread and Taralli; Bruschetta with tomato, with optional addition of olive pate, Burrata; Orecchiette with turnip tops; homemade cakes and biscuits.
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- Alberto Pagnoni added a new meal Lunch at Gibas at Gibas
Fish restaurant in a beautiful panoramic position, unfortunately it was bad weather when I was there! Menu of the day that changes depending on what the market offers, so you will have the opportunity to always eat fresh fish.