Italian (menu)

[Peter Creasey]

MENU:

. . . . . Pete

 

[MLipton]

Pete, a question about the first course: black truffle and artichoke??? How?? And what is the “bianco” about?

Mark Lipton

 

[Florida Jim]

I have been through two cases of the 25 Anni.
Brutally tannic and disjointed until the last two bottles (a year ago) and then excellent. Cheese should help.

 

[Peter Creasey]

originally posted by MLipton: Pete, a question about the first course: black truffle and artichoke??? How?? And what is the “bianco” about?

Mark, this one of my best liked starters at this restaurant. It is alternatively called Jewish Artichoke or Jewish-Roman artichoke. If you google, you'll find a lot of links to good info (and better info than I can offer up). It is a wonderful dish.

Good question about the "bianco". In this case it refers to the dish being made with a white sauce (like a beurre blanc sauce). Beyond this, I don't know what else to say.

Perhaps this photo will answer your questions better than I have tried to do...



. . . . . Pete

 

[Peter Creasey]

originally posted by Florida Jim: I have been through two cases of the 25 Anni. Brutally tannic and disjointed until the last two bottles (a year ago) and then excellent. Cheese should help.

Jim, the 25 Anni didn't measure up on my card to "excellent" but, as you suggest, it worked okay with the cheese. The wine was almost impenetrable but did manage to show some underlying assets. Based on this one sampling, I would wait 5 - 10 years before opening another bottle.

The Brunello, on the other hand, was marvelous. And fortunately, I was able to get a second pour. Really a treat.

. . . . . Pete

 

[Tom Blach]

originally posted by Peter Creasey:

originally posted by MLipton: Pete, a question about the first course: black truffle and artichoke??? How?? And what is the “bianco” about?

Mark, this one of my best liked starters at this restaurant. It is alternatively called Jewish Artichoke or Jewish-Roman artichoke. If you google, you'll find a lot of links to good info (and better info than I can offer up). It is a wonderful dish.

Good question about the "bianco". In this case it refers to the dish being made with a white sauce (like a beurre blanc sauce). Beyond this, I don't know what else to say.

Perhaps this photo will answer your questions better than I have tried to do...



. . . . . Pete

I am reminded of the recent sad death of Dame Edna Everage.

 

[Tristan Welles]

originally posted by Tom Blach:

originally posted by Peter Creasey:

originally posted by MLipton: Pete, a question about the first course: black truffle and artichoke??? How?? And what is the “bianco” about?

Mark, this one of my best liked starters at this restaurant. It is alternatively called Jewish Artichoke or Jewish-Roman artichoke. If you google, you'll find a lot of links to good info (and better info than I can offer up). It is a wonderful dish.

Good question about the "bianco". In this case it refers to the dish being made with a white sauce (like a beurre blanc sauce). Beyond this, I don't know what else to say.

Perhaps this photo will answer your questions better than I have tried to do...



. . . . . Pete

I am reminded of the recent sad death of Dame Edna Everage.

It **does** look like Dame Edna!