"the clown has enshrined the end of a beautiful week full of the stars, and should have formed a four-course lunch. The absence of the paper has pushed me to dare more, opting for the great classics of the chef contained in the menu footprints, and I am very happy with the choice. Note: to be so “ciechi”, in front of an important expense, it is not however pleasure: If I hadn’t loved so much every dish, I would bring some regret in my heart for the outburst... These are the dishes that, in a room of stupendous minimal elegance, the contrast between wooden furniture and abstract artistic elements is perfect accompanied the last lunch of the Roman holiday *amus bouche really many and varied. I also loved them, so I mention the only two that remained in my mind only because the memory does not allow to mention all flans with water of cannolicchi, roasted lemon cream, black chickpeas, roveja seeds and clams to the scapece- tartelletta with rice cream, beef and cool mangoche:! not loving zucchini, I will remember the dish especially for the splendid combination with figs. Peel and thigh of pigeons, beaten and marinated with anchovy and covered with octopus and octopus jelly; accompanied by fegatini with blueberries and octopus: the pigeon is both tasty and very delicate; is not the usual (delicious) game but a elaborate and complex dish. I loved it from iyo, silk, from Terrinoni julium... but this is simply at a different level. the octopus is soft, damp but never covers the taste: a combination I never imagined. Maestoso!Fettuccine colors in two flavors, prepared with the topinambur flour and chestnut flour, with sponges and powder of porcini mushrooms: what a fabulous consistency... never eat fettuccine similar: impeccable cooking, delicious the unusual goto and perfect harmony with mushrooms homogeneous ingredients but distinct to the bite. The profile of the tortelli revisited in the pan filled with smoked cheek, ciminà caciocavallo cream, piennolo tomato, origano bitter: all excellent ingredients, so goodness is predictable, but the killer feature of this perfect dish is sauce: Your little shoe could be my three daily meals for a few months without getting tired. Lamb meat accompanied by a salted pastry and a lamb with a lamb and its brain: do you know all the stereotypes on the bitter lamb, little tender, fat? Here, they're just stereotypes: I challenge any omnivore not to love this dish. They told me that the merit is the time spent in brine, that damps any attribute too marked, and makes it so delicate. I trust you. I can only say that such a lamb I never ate it even the superb one of the convivivivivius sluts holds the comparison! Incidentally: the brain in the pita does not feel distinctly to the bite, therefore no fear: it is only “the most good lamb kebab of the planet” ):bavarese to goat milk, apricots and vermouth: a curious contrast between the sweet of fruit and the sapidity of the whim, with the sour note and the sugary one that conflict well. Chicken homage: it's a great coconut dessert... but I personally don't love. and yet I would not have wanted a different closure: brought on a painting, as if it were an abstract work is the coolest dessert I have ever seen. compliments to the pastry chef: a wonderful idea *is not part of the degotation, but you can not avoid mentioning the bread accompanied by the oil produced specifically for the local: It is a drug, as well as the grissini, however, the most crunchy I have ever eaten: I was almost ashamed of the sound produced at every bite! With a glass of tokaji late harvest very fruity but sapid in closing: really interesting water and coffee, the account is of which for the menu Orme. I can only recommend it: It is always difficult to compare excellence, but if I were to return to one of the biellates tested until today, the choice would probably fall on him. simply immense!P.S. thanks for the oil and for the bread I was paid tribute to."
