Re-revisiting Casa Vostra

Back for more pizza and pasta from Casa Vostra.

For some reasons, the pasta was the first to be served. While we didn't expect any traditional sequencing in what arrived first, I thought antipasti was generally the fastest to be plated. Especially when what we ordered was salumi. Anyways, their agnolotti del plin was delicious. What they described as their pork stew stuffings was intensely savoury and well salted with fat from both the pork and butter in the sauce.

Next came the cold cuts. Wagyu bresaola was delicious. I'm not sure exactly how but it was different from most if not all of bresaola we've had so far. Maybe the word here could be 'sublime' from a particular brand of headiness in the melty fat and salt. But would I even understand this if I read it years later?

Wanted to try their house cured lardo and didn't expect them to be so thickly sliced. We were thinking see through kind of thinness. There're some slices I couldn't identify and it was generously salted. We ending up saving them to eat with the cornichione of the pizza.

We got the pizza acciughe today - saltiness from the anchovies and olives mellowed by the velvet creaminess from the fior di latte. Nice.

This was the way.