Sunday, September 23, 2018

Of Valentino Valtulina, white truffles and Moscato d'Asti

Ristorante Da Valentino, Valentino Valtulina

The season for tartufo bianco has arrived. That has compounded on, with the surety of our sunrise, the truth that Ristorante da Valentino hasn't been as easy on the wallet for some years already. But come we did, lunched we did and then departed we did quite happy with what we had. 

Ristorante Da Valentino, pesto

Their pesto had always been a point of interest. It's always been an excellent dip for their ciabatta. After these years, I've given up guessing what's in the herby mixture aside from what goes into regular pesto. Today, we were getting a lot of anchovies.

Ristorante Da Valentino, Grandstand

Interestingly shaped plates. These seemed to be a more practical sharing shape than the usual plates.

Ristorante Da Valentino, sunny side up morels white truffle

The first of the white truffle items we had was on sunny side ups and morels. Yum! We wiped the remaining yolk and butter clean off the plate with the ciabatta.

Ristorante Da Valentino, ciabatta

The ciabatta. Salted, crispy on the outside and definitely freshly baked.

Ristorante Da Valentino, fettuccine butter eggs white truffle

The simplicity of house made fettuccine, eggs and butter with shavings of white truffle. I enjoyed it but for some reasons, I didn't think the experience was ahead or on par with the one from Osteria L'upupa in San Miniato years ago.

Ristorante Da Valentino, aglio olio seafood

Finally got to try their aglio olio with seafood. There was definitely some seafood-y flavour going on that took away from the olive oil. Not bad, but not good enough that I'll want to come back for them again.

Ristorante Da Valentino, moscato pork chops

Apparently their Moscato marinated pork chops are well received. The meat was caramelized with a little sweetness along with the aroma of rosemary. Meat had a bit of fat that kept the porcine flavours in place.

Speaking of Moscato, we found out that the Moscato d'Asti they served by glass was the same as the one they sold by the bottle. Apparently, they only have one specific bottle here and they use that for everything they need Moscato for. Like probably the pork chops too. I always felt it was a nice one.

Ristorante Da Valentino, moscato d'asti

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