Honestly, the meal, earlier in the week, at Valter Scarbolo’s Frasca in Friuli was an all-time great. But dinner last Thursday in Siena with friends Marina and Francesco at Laura Brunelli’s Osteria Le Logge was one of the best meals of my life.
I’d eaten at Le Logge many years ago but not since the Brunelli family brought chef Nico Atrigna (right) to Siena from Campania in the mid-1990s. Laura Brunelli (left), whom I’d never met, also dined with us.
Parisi Slow-Cooked Egg with Dashi Broth, Licorice, Chives.
Note the intense
yellow orange of the yolk. Parisi feeds his chickens goat milk to obtain the rich flavor and color. The best egg I’ve ever had, hands down. (See Katie Parla’s excellent post on Parisi.)
Marinated Anchovies with Tomato and Spring Onion.
Ricotta Pudding with Eggplant and Thyme Cream.
Ox Tongue with Cured Cinta Senese Shoulder Served over a Spinach Orzotto. (Cinta Senese is Siena’s heirloom striped pig, smaller in size than most hogs, making for ineffably delicate salt-cured pork.)
Veal Roulades Stuffed with Escarole and Pine Nuts Served over a Raisin and Onion Ragù.
Lamb Confit with Dried Fava Bean and Swiss Chard Sauce.
What did we drink? Stay tuned…
Dude that looks incredible. Glad the trip is treating you well!
I like so much the truth of this kitchen
call me next time you came in tuscany!
Love the blogs- you’re giving us so many places for us to check out next week! Keep up the great posts
holy. crap. AMAZING!
Aldo, I will. :) Molto volentieri.
Andy, you MUST go to Le Logge.
Whitney, exactly! :)
This is now a must stop for us next year in Toscana. I read Katie’s article on the eggs and I also believe there is a restaurant in Rome that uses them for Carbonara. I will have to check my source on that one.
This post is sexy!
Egad, I don’t think I’m going to survive the anticipation!!!! Thank you for all your beautiful posts :) but you must be DYING to get home!