Crescia al profumo di MaggioranaFlat crispy bread with Gorgonzola cream, walnuts, honey, toasted marjoram.Conchiglioni al ragu' di quagliaBig pasta shells with a delicate quail and vegetables ragu'.
Spedino di maiale agli agrumiPink point roast pork with a gentle citrus fruits sauce and white pepper.
Dessert al RosmarinoOlive oil and rosemary cake, vanilla Gelato, Amaretto di Saronno liquor.$45,00 per person
|Ezio cooking up a storm|
|The quail for the Ragu|
|Ezio will come out and explain each dish as his helper serves.|
|Number 1. The flat crispy bread with the gorgonzola cream. Oh my, the cream and the walnuts not to mention the honey and marjoram made this an early favourite.|
|This was course 2. The shells were stuffed with a quail and vegetable ragu that all sat atop a light béchamel sauce. Divine.|
|Our main of pork. The citrus sauce on this makes my mouth water just thinking about it.|
I would have to say our desert took the cake. Pun intended. Rosemary and olive oil cake? Seriously? Sounds strange right? It was AMAZING! Ezio also decided to do olive oil ice-cream which also sounds, shall we say...different. No kidding, it was one of the nicest deserts I have ever eaten. Thanks Ezio!
A lot of the dishes that Ezio put together might not have necessarily been things I would order from a menu. That's what I really like about it. I trusted him and his judgement and he came through with flying colours. I have no hesitation in recommending Italian Food Services for that special occasion when you want all the comforts of home but don't want to be stuck in the kitchen. Vietnamese caterers are a dime a dozen in this town and it's fabulous to have an alternative.