Restaurant: Ristorante La Frasca
Location: Cervia / Milano Marittima, Italy
Date: June 9, 2011
Cuisine: Adriatic Italian
Rating: Top top traditional
A mere two nights have gone by without a truly elaborate starred restaurant dinner, so we headed to Ristorante La Frasca. Literally one block from our hotel this is a Michelin Two Star place specializing in local seafood.
We began with a little bubbly, and then set down to ponder the…
The menu. They were a bit more flexible than our previous two star, Osteria Francescana. Not that their food wasn’t awesome, but they required strict matching of tasting menus at the table. La Frasca was anything goes so this report includes both the medium and jumbo menus.
This lovely Soave is 92 points from Parker. “The 2008 Soave Classico Calvarino is a touch more buttoned-up and vibrant than the La Rocca. Here the fruit shows gorgeous focus and drive in a taut, energetic style. This, too, possesses great overall balance, and may ultimately be the better wine to pair with food. Light floral, honeyed tones ring out on the finish. Anticipated maturity: 2012-2018.”
Amuse. Tuna, caramelized onion, candied orange, orange sauce.
Amberjack sashimi, green apple.
Raw scallop, passionfruit, cucumber.
A fish called Baccala (Italian Salt Cod). Balsamic. Green apple sorbet. Slightly bitter.
Sole. Spinach. Truffle. Mild fish and pleasant white fish dish.
Scallop roe, Sardine, Black truffles, and spinach mush. Looks funny, but tasted great.
Pistelli pasta (local) with fish and clams. An excellent implementation of this traditional local dish.
Tagliatelle with scampi and lemon. This was a delicious pasta, absolutely delicious. It basically tasted like candied lemon, which worked perfectly with the al dente pasta and the succulent shrimp.
This was a lovely medium bodied red selected for us by the Sommelier.
Pacalri pasta tubes, with lobster and tomato sauce.
There is also a missing photo of sea urchin gnocchi with pecconino beans. Boo hoo, as this was a spectacular dish.
Then turbot and veggies in butter sauce.
It is also worth illustrating the example of finished plate art in concert with one of last years at La Terrazza.
I’m always a big fan of Aldo Conterno, ever since meeting him at his winery in June of 2000. Parker gives this 92, “The dense ruby/plum-colored 1996 Barolo Bussia Soprana exhibits a promising, classic Nebbiolo/Barolo bouquet of tobacco, cigar box, rose petals, melted tar, and copious quantities of sweet black cherry fruit. Although impressively full-bodied, powerful, tannic, and dense, it is oh, so young and backward. Patience … please! Anticipated maturity: 2010-2025.”
Black cod. Pumpkin sauce. Corget flower.
A pre dessert of zabaione and cherries. Wonderful.
Stracciatella merange. Chocolate and Vannilla creme.
Chocolate candied fruits grame cracker and passion fruit ice cream. Delicious!
This was a wonderful meal, more traditional than Osteria Francescana, but perfectly on point.