Mrs Z was also especially taken by the Plin stuffed with cheese. Lastly an outstanding veal terrine with a supporting cast that would make Woody Allen envious: An onion marmalade and a veggie tart. Its an onion! An onion that is baked with salt then filled with chicken liver, baked some more, sprinkled by some more salt and Voila! One of the most unique and delicious dishes of the trip. Upon arrival, the first signal from the brain is that there’s no conceivable way this thing tastes good. Perhaps the most interesting thing we ate here came in the form of an onion.
When Mrs Ziggy eats anything with mushrooms that means you just did something special. Salmon, shrimp and cheese ball set the tone nicely. The menu also features antipasti with the option of trying all of them. Truffles and eggs – could not get enough of them during the trip The truffle finale was the outstanding egg with Bra cheese fondue.
At this point I realize this is perhaps the most flavorful truffles of the trip. A lone Raviolone stuffed with potato and egg, oozing with greatness. Carne Cruda, while quite exceptional, I couldnt help but compare it to the artistry in Priocca the day before which was one of the top dishes of the trip. Three dishes shaved with white truffles resting comfortably on the table. The anticipation, and a quick glance at the menu meant cancelling all post meals appointments. But most of all it was the meal and the hosts, the three stooges, Alessandro, Massimo and Tiziano, who dished out one magical plate after another. The drive to Serralunga d’Alba after the meal that made me want to go to the bathroom, partly out of fear but mostly just because I needed to go to the bathroom. The Israeli couple we met in the parking lot of the restaurant. I remember clearly the majestic Lady of the Snow church in Monforte D’alba that we found on the way. Starting from the spectacular drive to Serravalle Langhe from Barolo where at some point the sudden silence from Mrs Z meant that she wanted me to concentrate on the road and not look at all the beauty surrounding us. La Coccinella was particularly memorable in many ways.
TRATTORIA LA COCCINELLA HOW TO
The only minor hurdle is the “Successful” part, and learning how to write properly. I was told that that is the next step for a successful food blogger. But I’m also using the blog in a way as a diary in case I’ll have to write a book at some point. This is extremely unfair of me to write about my damaged precious fingers in a post about one of our favorite, most talked about meals in recent memory. One job: PROTECT YOUR HANDS FROM SECOND DEGREE BURNS.
Like the hideous looking car bumper protectors you see on the roads used to protect and preserve bumpers from scratches, purchased by the same people who can no longer wrap their remote controls in plastic due to public pressure. Oven mitts got only one job really when you think about it. Why would anyone buy cheap oven mitts anyway. It hurts almost as much as listening to Ariana Grande in the car, a condition that millions of dads these days are suffering from at the moment.
Only problem is I’m not sure exactly who that person is, and I dont have a Facebook account. I’m strongly considering unfriending the person who gave it to me on Facebook. Lets just say DO NOT USE OVEN MITTS BOUGHT IN PUERTO RICO GIFT SHOPS. Earlier this evening I burned some of my more useful fingers on both hands in a freakish oven accident, so the process of typing is hampered a bit. I’m having a writer’s block of the worst kind.
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