Pellegrino, part 2:
An absolutely extraordinary meal, by any measurement. One chef, four guests, and a very luxuriously long lunch. The ingredients are superb. The cooking is refined and polished to a luminous simplicity. You have no choices in food or wine - you buy the ticket and take the ride. And what a ride it is.
A few highlights:
When it was time for pasta, he wheeled up a table and rolled out the dough, then filled it and folded them. Filled pasta made to order, served only with Vacche Rosse Parmigiano-Reggiano.
After the meat, I thought the course was nearly done. Then came parade of charcuterie, served variously on hands (for warmth), on rice, and on bread.
A table it took me years to book, and which might take just as long to get back to. But oh, is it worth it.
