So we didn’t recover enough in time to do the 12 course tasting menu but that did open up the opportunity to have an item off the white truffle menu. Also tried veal kidney for the first time and while I thought I wouldn’t like it, I’m not a huge fan of a big slab of cow liver, now would probably be the best preparation possible. I was right and ate about 75% of it before got to be too much for me, not sure why since I love foie gras, all pates, sweetbreads. The truffle pasta was incredible and incredibly rich. First time having pork cheeks served with the fat on, very good and better than pork belly since more, firmer meat.
Milan – Ristorante Cracco