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Carlotta · Italian Restaurant · London Marylebone
bigmammagroup.com
there's a big crock of softened butter on almost every cook's station, and it's getting a heavy workout. Margarine? That's not food.
Anthony Bourdain • Kitchen Confidential: Adventures in the Culinary Underbelly
S1E1 - Magnus Nilsson & Moose Fondue
open.spotify.com!THE CLASSICS!
N1. FIORENTINA: Finocchiona, pecorino cream, mushrooms €12
N2. BUHAIOLA: Porchetta, Caramelized Onions, Cream of Potatoes, Salad €10
N3. VERDI: Mortadella, Pesto, Tomatoes, mozzarella, Salad €12
N4. LA NACCHERA: Speck, Straciatella, caramelized onions, Pink sauce, rocket €12
N5. CIGNALA: Wild boar mortadella with truffle, pecor... See more
I' Bacaro De' Bischeri - INGLESE
Crudo
crudoto.com
A wonderful, simple lunch. Nothing to it, really, apart from excellent ingredients and a chef with the confidence and good sense not to muffle their flavors with unnecessary sauces and trimmings. Leave well enough alone, serve plenty of it, and respect the seasons is his formula. When truffles are fresh, serve truffles; when strawberries are at the
... See morePeter Mayle • Encore Provence: New Adventures in the South of France (Vintage Departures)
Artisanal Pasta in Kansas City | Zero Zero | Handmade Pasta
zerozeropastakc.comThis funky wine-and-grappa bar is still run by Oreste (with his Chicagoan wife, Beverly) like a 1970s, old-style enoteca. Browse and sample and clown around with Oreste. This historic enoteca was once the private chapel of the archbishop of Verona. Traces of the past hide between the bottles—ask Beverly to tell you the story (light food, Tue-Sun 8:
... See moreRick Steves • Rick Steves Italy 2015
Two Parts Sugar, One Part Murder: A Delicious and Charming Cozy Mystery (A Baker Street Mystery Book 1)
amazon.com