How saor it is to be loved by you…

January 30, 2011

Sarde in saor, “sour” Venetian-style sardines marinated with onions, pine nuts, and raisins… and baccalà mantecato, creamed salt cod and fried polenta… at Il Calandrino, the bar annex of one of Europe’s top restaurants and home to its youngest 3-Michelin-star chef, Le Calandre, just outside of Padua.

Accompanied by Ca’ del Bosco’s NV Franciacorta Rosé… fan-friggin-tastic!

Le Calandre is a little pricey for Tracie P and me this time around (and our anniversary tomorrow in Venice is our “splurge” night). But we did take a peak at the dining room of this storied restaurant in the most unlikely of working-class neighborhoods in the outskirts of the city. So little time and so many great things to eat!

The baccalà lamps at Le Calandre’s reception. Who knew that stockfish could be so sexy?


Follow

Get every new post delivered to your Inbox.

Join 5,129 other followers

%d bloggers like this: