"There has to be a summit or pinnacle to risotto cookery. Interestingly, when you dine here, you are not asked to choose, instead the kitchen issues food, as the cook wishes. i could not understand why fabulous antipasti preceded the arrival of the rice. the answer is that unlike most places, risotto here is made from scratch and takes twenty to forty minutes from the time its ordered. First up, home-made salamie, prosciutto of wild boar, horse with truffle oil, arugula and shards of Pamigianno Reggiano, veggie carpaccio and grilled eggplant with pancetta, mozzaralla and tonato. All this food was delicate and motte delicio so that i surprisingly still hankered for the antipassted risotto. Speaking of risotto is an art form and the risotto di funghi had chewy rice with large pieces of fresh mushrooms. This was followed by a roasted breast of duck with zucchini. Dessert was a magnificent macedonia di frietta, with perfect just cut fruit dressed with a combo of sherry, Grand marnier and a rose-flavoured liqueur. The wine was from Oltrepo Pavese and married well with the food. Gracia Mino and his great cook, his wife."
