20/09/2024
The food odyssey continued today at Ristorante Cane in Dozza. Started with an amuse bouche of tomato/pepper soup garnished with homemade croutons and Parm, then zucchini flowers stuffed with silky ricotta and breaded, then Balanzoni which are the green tortelloni filled with a ricotta parsley mixture and covered in a delicate sage butter sauce and my brain melted when I had the veal cutlet layered with prosciutto and a veloute sauce of Parmigiano regiano..to finish there was Pina colada sorbet with a lattice cookie... I swear I've never eaten so many good things all in the space of 4 days.
