RISTRANTE DEI CACCIATORI
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It was an interesting comparison with French cuisine. The Italian places more important on simplicity and bring out the ingredients on flavor with just salt and pepper or something, while French cuisine tends to have various kinds of sauces and aim to produce rather complicated flavors. Both are good in their own ways, and it is so nice to have both options here!
Eel (beneath the onion) and wine-pickled Satounishiki cherry
Seasonal salad with biwa, chicken, asparagus
Sauteed sea bream in creamy tomato sauce
Fettuccine pasta with vegetables
Veal cutlets and grilled vegetables
Lemon cake and lemon gelato
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