Smallman1 Smallman1 Heading here later this week - https://www.theguardian.com/food/2021/oct/10/jay-rayner-restaurant-revie-fadiga-london-the-pasta-is-bloody-lovely Hold tight for feedback! Well worth a look, the tagliatelle al ragu’ bolognese was magnificent. As was the tiramisu’ di fragole e Champagne .
Along_the_Wire Smallman1 Ed went to a top London Italian and basically had the spag bol and a tiramisu. Garlic bread to start was it?
hugopal Smallman1 As was the tiramisu’ di fragole e Champagne Isn’t tiramisu usually made with mascarpone cheese? How are you not dead yet?!
-si- Smallman1 Si, MC, if you need a translation, just let me know! Superb bants, brother! This board needs more fun time Eddie!
Mad_Cyril Smallman1 Si, MC, if you need a translation, just let me know! Got Google up here nowadays Eddie, ran this through and came out with ‘BERK’
Smallman1 Breadsticks to start followed by the head chef coming up to lead a restaurant wide rendition of Zucchero and Paul Young’s - Senza Una Donna, some night!
mono-stereo Also wouldn’t the ragu come with parmigiano? It’s often melted in towards the end of cooking.
Smallman1 mono-stereo Also wouldn’t the ragu come with parmigiano? It’s often melted in towards the end of cooking. Not when you ask it for it sans cheese!
Smallman1 Mad_Cyril Got Google up here nowadays Eddie, ran this through and came out with ‘BERK’ Can have a lol for that!
Millsy Oh to be a fly on the wall of an Italian restaurant when one of the customers asks for their meal to come without cheese. The cries of ‘Mama Mia!’ from the kitchen must still be ringing in the diners’ ears.
hugopal Millsy Oh to be a fly on the wall of an Italian restaurant when one of the customers asks for their meal to come without cheese One couldn’t make a tiramisu without mascarpone.
