Another visit to Bestia! This time we made sure to save room for desserts! And it helps that we have a party of 3 🙂
The Salumi – chef’s selection of house-cured meats.
Whipped Lardo on Toast with fennel pollen and date puree.
The Rum Diary: Aged rum, white rum, amaro nonino, cocchi americano, orgeat, kumquats, lemon juice.
Roasted Heirloom Cauliflower with almond, fermented currants and candied chilies.
Burrata Pizza, with tomatoes, olives, oregano, and fermented chilies.
Cavatelli alla Norcina: Ricotta “dumplings” with housemade pork sausage and black truffles. It was as delicious as I remembered!
Fusilli al Sugo di Manzo: Beef ragu with charred shallot puree, parsley, and house-made veal katsuobushi.
Bittersweet Chocolate Budino Tart. Soooo rich, soooo good!!
Panna Cotta, with mandarin, candided mandarinquat, and meyer lemon butter cookies. Couldn’t stop!!