Antipasti: prosciutto and bufala mozzarella
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Pasta course: spinach and ricotta-stuffed ravioli in ragu sauce
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Me, luxuriating
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Steak Florentine for two
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No left-overs; creme brulee and expresso for the dulci; they
had a 250 euro bottle of Brunello, but we opted instead for
the house rosso; I had tried some Brunello earlier and was not
that impressed
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Peeking into the kitchen as we left
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