It is a mouthful. And this is what you get
tagliatelle flambé alla bottarga in crostata di Gran Padano’ (is) made using half a wheel of Parmesan cheese into which the waiter at your table pours brandy and sets it alight. As the cheese melts, it is scraped off the sides to form a creamy sauce to which is added various other ingredients – at this time of year truffle oil and shavings, served with their fresh pasta.
It is apparently rather delicious
Words fail me in an attempt to describe how delicious it is! The chef, Giovanni Montagnolo deserves a big ‘bravo’ for his interpretation of the dish suggested by their Sardinian consultant.
And what would bring you to Florence where you can enjoy this type of luxury?
Florence is probably the richest city in the world for art treasures of the Renaissance.
Great fun! Read along with a spritz in the afternoon sunlight! A few olives also would be nice.