03 Dec Crispy Tuscan Filet with Acciugata
Weekend Special: December 4-6, 2015
InspirationDoubtless Bolognans consider their cuisine to be the “most of the most,” and they have much worldwide laudation to corroborate that belief. Yet many don’t realize how curious Bolognans are vis-à-vis the culinary philosophies that surround them in neighboring regions such as Tuscany (only an hour or so away).
Tuscans, to Chef Luisa Silvia’s mind, apply a simplicity and precision to their cooking (informed by the austere landscape and doughty ethos) that is truly astonishing. In Tuscany, a dish’s ostensible basicness is a gateway through which the savoring diner experiences unmatched levels of refinement.