"an amazing evening from beginning to end. the personal was so warm and welcoming. the meal was a modified prefix menu. through the change I think that certain foods were accepted by interest, while foods that were perceived as less interest were not included. the beginning was with a kreatiw tasty aperitivo, served with fois gras pastrami on a piece brioche, high temperature baked and carburized cauliflower, smoked duck breast and crawl with a balsamic mayonnaise. then the serious food began. hamachi crudo with a creative use of zitrus to make it glittering, tweebel crepe, with perfectly caramelized wobble that took 2 days. we tried six different pastas, all delicious; but for me the ricotta ravioli were incredible. light as spring, creamy and back with a creative use of zitrus in accordance with the season. the actual showtopper was three perfectly boiled and saucen nantucket scallops, with a generous serving of austera kaviar and tiny homemade kartoffel chips. so good I felt we should eat this dish on the knees. the arrivals had not even been started at this point. spit-seed goat delicate, juicy with crispy skin and a salt-baked bronzino were secondi. desserts were also amazing. the next day we brought the others home. bravo to vetri cucina!"
