Another Crabapple Kitchen “Friday Night Flights” dinner, this time to Tuscany. As usual, food is fantastic and great value for money. Love the added touches of background Italian music and special beers and cocktails to accompany the meal.
Started with a moorish and salty “fennel salumi, bread and local extra virgin olive oil“.
“Liver crostini with Vin Santo, marjoram and aged balsamic vinegar” was delicious and tangy. The liver was cooked well and the dish had a nice tangy balance.
The next dish was something I’d never had before. The “Necci” – chestnut flour crepe filled with truffled ricotta and parmesan – was a lovely delicate dish.
Nothing beats a hearty stew! The “Ribollita” – Classic Tuscan peasant-style soup of cavolo nero, Borlotti beans and root vegetables was a lovely light stew with yummy crusty herd bread.
As always, love Crabapple!