Really blown away by Riccardo Camanini’s cooking last night at Lido 84 on Lake Garda just outside Salò.

Those are cheese-stuffed pasta “buttons” (above) swimming in eel garum (the fermented fish sauce adored by the ancient Romans).

Warm cardoon purée with shaved salt-cured anchovy.

Giant leek (I believe cooked sous-vide) with snails. One of my top dishes of the year.

Loved the presentation of this giant cannolo.

Riccardo’s cooking is brilliant. And his staff world-class.

Gotta run. Thanks for being here…