May 14, 2008
Dipping bread
The first time I encountered olive oil and balsamic vinegar for dipping bread was at the restaurant Italianni's in Makati City more than a decade ago. Now it's served as a while-you-wait-for-your-order appetizer in other Italian restaurants. This is La Maison's version, served with a white, sour baguette and a black, sweet baguette. Of course, I had to ask why the bread was black—it's squid ink.
Subscribe to:
Post Comments (Atom)
1 comment:
When "Louis" saw the bread, dipping oil and basalmic vinegar, he thought for a moment he was in the Il Fornaio Italian restaurant near his home in la Californie! Not only that, you made "Louis" hungry!
Post a Comment