(Visited September 2012)
In this and the next two posts we go back to the real vocation of our blog: Italian food. We want to show you various embodiments of it that we’ve sampled in recent travels, from the simplest trattoria to a certain ‘Osteria’ which in fact offers the best high end Italian dining in the world…
Our Italian gastronomic mini-trip begins…in London. Briciole, which opened less than a year ago (reviewed here) is now in full flow and continues to serve simple, authentic fare that if you closed your eyes would make you think you are in Italy. Like these tagliolini with broccoli and ricotta
or these pappardelle with (a very generous amount of!) a succulent ragu’
Pasta is very well made here – not surprising given that the mothership is Maurizio Morelli’s Latium.
The polpette in ‘pizzaiola’ (featuring great tomatoes) and the sausages continue to be addictive
It is only with an enormous exertion of willpower that you can stop eating them.
But just as you do…temptation is behind the corner, this time in the form of more exalted seasonal delicacies: fresh, chunky porcini, playing their earthy magics with a succulent, properly cooked (i.e., little) tagliata of Galloway beef
Italian cuisine is strongly produce based and we like the idea of getting the good things that can be sourced where you are, rather than being obsessive in sourcing exclusively Italian products. This Galloway was great and this was one of the best tagliate we’ve had.
Briciole is fantastic value for money for food, but it is a veritable Heaven for the wine lover. We know of no other place in the UK where wines are so kindly priced. So it happens that you can drink stuff which would break the bank in London fine (and not so fine, too) dining restaurants, while here it just requires that extra effort:
On the alcohol front, there are other interesting temptations. Needless to say, we succumbed. This time it was a Sambuca and a liquorice based concoction where the core aromas leapt at you with marvellous clarity and intensity
And if you want something fancier in terms of cooking and presentation, remember, Latium is still there…
(Our usual reminder for posts like this that read a bit like ads: we always pay for the meal – although as also always happens everywhere, loyal custom tends to be acknowledged with some extra “attention” ).