As you know, we’ve enjoyed Maurizio Morelli’s Four fish ravioli many times… This is what we had to say on this blog:
‘The ravioli are sublime. They come in the following order: squid ink raviolo filled with monkfish with a hint of courgettees; spinach raviolo filled with brill and a hint of carrots; saffron raviolo filled with salmon and a hint of spring onions; and finally tomato raviolo filled with tuna and a hint of peppers. All dressed with butter (not as yellow as in the picture), diced tomatoes and seabass roe. The thin black dashes you see on the plate are also squid ink. This could seem a dish with too much going on: in fact, it is beautifully coherent, with a progression of intensity of flavours, and combinations of pasta, fish and herbs that match each other delightfully.’
Well…the inspectors of Restaurant Magazine definitely have good taste!
Another dish in the final that that we’ve had the fortune of enjoying is in the Cheese plate category: remember our visit at Quirinale? Despite a mixed evening with ups and downs, we wrote:
‘Now the real king of the night, the cheese plate…The escalation from the ricotta to the Fausti’ going through the robiola was a journey through one thousand flavours. The meal did conclude on a high note ‘.
Once again, not bad, Restaurant magazine…
A tip for next year? Semplice has a phenomenal cheese trolley…
And a plea: We want the bread basket category!!