Notes from October 2008 Milano visit:
- Boil entire vegetable in one piece ie cauliflower head, carrot, courgette
Foie gras in aspic
Raviolini: beautiful, tiny ravioli
Papardelle with peppers
Vitello tonnato: put layer of sauce on bottom with small slices of pork folded on top.
Veal tartare with truffle
Slow-cooked oxtail in Barroso with mash
Spritzer: white wine, campari and soda water and/or prosecco, or aperol, white wine and soda water - Raddiccio, rucola, bibb cut very finely!! White wine vinegar and oil
- Tomato sauce with funghi
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