H O S T E D
Kicking off a meal here are a wonderful selection of small bites - an auspicious number of them to be sure, and what I had that day were astonishing indeed.
Four were gems from the garden:
- a crisp radish heart with bottarga, amalfi lemon gel and shiso blossom.
- a pickled carrot with aged balsamic vinegar.
- a mint-infused baby zucchini with Giardiniera pesto made from pickled vegetable trimmings.
- a dramatic curl of Radicchio Tardivo with organic local honey and grilled Asiago cheese crumble.
The others were:
- a crisp rice tuille with a flurry of shaved 36-months Parmigiano Reggiano and burnt cream.
- a Sicilian Datterini tomato confit on black olive crostini.
- sunchoke skin with locally-made burrata using fresh milk from the Dolomites and crumbled pistachio.
- a carrot ring holding 24-months-aged Prosciutto di Parma with cantaloupe gel.
All were exquisite.