Tag: Italian food

We sat around for a while and drank more wine (Alessandro, Enrica, and Ernesto shown above), and played with a new gadget that my boss Fabrizio invented (Carlo came up with the wine glass trick). I had brought along prototypes to give everybody, as a market test to see how they liked it. They loved… Continue reading San Lorenzo Dinner at the Symposium Quattro Stagioni – After

Alessio and Enrico The dessert was also amazingly complicated and took a lot of time to prepare (the staff certainly earn their keep here!). The woman above filled little glasses with a coconut sorbet-and-liqueur. Lacy chocolate cups were filled with ice cream (I wasn’t quite sure of the flavor), and then warm little chocolate muffins… Continue reading San Lorenzo Dinner at the Symposium Quattro Stagioni – Dessert

For the secondi (entree course), Sara had decided to challenge her guests with a Degustazione di Frattaglie. Degustazione means “tasting” or “sampler”. Frattaglie are… innards. (I believe in English they are sometimes called euphemistically “sweetbreads”.) This used to be considered peasant food: the parts of the animal left over after the nobles had taken the… Continue reading San Lorenzo Dinner at the Symposium Quattro Stagioni – Secondi

The starter was panzanella di pomodoro con scampi di Fano – tomato and bread with local scampi on a bed of arugula. As chef Lucio explained, this is a recipe inspired by the “fishermen of the hills” – those who, while owning a fishing boat down on the coast, live up in the hills, where… Continue reading San Lorenzo Dinner at the Symposium Quattro Stagioni – Primi

Much of the action at Symposium takes place behind the large, curved bar in the dining room, where patrons are welcome to lean over, watch, and ask questions. From the time we arrived, Danilo was busy preparing five different nibbles for the aperitivi di benvenuto. The spoonfuls shown above, designed to be reminiscent of “an… Continue reading San Lorenzo Dinner at the Symposium Quattro Stagioni: Aperitivi