Hi
Yes, we are totally bad ass
Correct, the Italian Stallion and I are on a road trip, official labeled as a "work site visit and interview". However, for those of you that know me, or us at all, we'll turn this into an epic gastronmic experience for sure. Not that everthing will be great. Not at all. Some of the food I'll show you totally sucked, mark my words.
But when you're with good company even shitty food is a topic enjoyed.
Did you realize that it's winter time?
Cause I didn't, and my leather soled dress shoes have me skating across the parking lot like Dorothy fricken Hamill!
Danger
Not Safe
Bad
I was really going to wax poetically about the views and experiences traveling from Ticino to and through Tuscany and back. But, truth be told, we had 1 night and lots of driving and the primary point of interest was a small cafe, in a small town, rated consistently in the top 10 cafes in Italy (really, fact check me, I dare you), and we were headed there for breakfast.
It also happened to be Market Day, so the street was lined with vendors selling everything from ham to underwear. Literally.
Felt like I was with secret agent 00-dork....
Owned, operated, and occupied DAILY by one Masseur Angelo, the Maestro of the pastry, coffee, and general good time.
This guy could sell dog shit and I would line up to eat it on a cracker.
As this was my first visit a tasting was in order, sharing, experiencing, enjoying.
First up was a couple of beauties made with a dough similar to croissant. The
one on the left was filled with apples, and the one on the right pastry cream.
Closer
The dough was light, crispy, and not oily, something that sets these apart from any other pastry of this type that I've ever had. Perfection in execution.
The pastry cream is dark yellow because the egg yolk to milk ratio is 12 to a quart.
Yeah
Amaze-balls
And, delicious. The best pastry cream I've ever had (and I make a pretty good one if I do say so myself)....
A plate arrived with a few dainty morsels
No explanation other than these are made on the premises, like EVERYTHING is here, and bursting with flavor.
Impressive
Beautiful
Elegant yet the setting was so rustic/comfortable
Giamaica coffee (say it out loud, sounds like Jamaica CAUSE THAT'S WHAT IT IS)
hahahahahahah!
Simplicity at it's finest
Just the dough, folded and fried, dusted with sugar, and an evil little drop of cream in the center, making you take the biggest bite you can just to get to it as fast as you can.
Mmmmmmmmmmmmmmmm
Do we have to leave???
I don't wanna, at all, ever
On to Parma.
Hoestly, I don't even remember the name of this place.
High expectations though. 8 tables in all, very well attended to.
This photo is of the table, decorated with a sprinkling of acorns, wood, pixie dust.
Fuck. I'm aready getting pissed.
And then the wine list arrives....
Oy vey
From this point on this will just be primarily a photo expose, minimal comments.
Waffle made with Parmesan cheese. Decent, average.
Honestly I don't remember what this was. I do remember that it was unmemorable...
Bread
The wine table - Quite a production (a little overplayed...)
This didn't suck, Parma ham and cheese and a light vinaigrette.
Foie gras served with mango sorbet.
Ravioli with some meat inside
Pork with mashed potato
This was the best thing we ate and the only item I would want more of.
3 cheese sampler
Dessert
Wasn't worth noting
Let's get outta this place!
Average at best. Very pretentious but executed without an issue, just very uninspired. Boring even. Not trying hard enough. Just good enough is just good enough for these guys. Everything looked good, tasted average. For the price, not worth it.
Back to our best friend, ANGELO!!!!
It's now the next morning and we have routed ourselves to ensure that we pass by on our way home.
Almond croissant, Bellissimo
The other one was pastry cream mixed with rice. A new one for me and it was amazing. A whole new texture and taste. I loved it.
Chocolate filled donut and one made with barley. A little dense but full deep flavor.
Bye bye Tuscany
Bye bye Italy
DVA
