7. Dezember 2013
Lunch at Osteria L’Angolo Divino
Osteria L’Angolo Divino
The chef, Claudio Amati is continuing his family’s multi generational tradition of maintaining the culinary history of Urbino. My lunch here was fantastic and the maestro and his chef were very helpful in explaining each dish. It was like Urbino itself; steeped in history and revealing new discoveries around every corner and dish. I especially liked the chef’s description of how he makes salumi and prosciutti. If you are ever in Urbino I highly recommend Osteria L’Angelo Divino.
All salumi made in house by the chef. The pigs used are local with that are a large part Romagna Nero
Amazing lomo aged like prosciutto. He leaves the lardo and skin on and leaves for 18 months.
Another amazing whole muscle salumi. This was collo aged like prosciutto.
Look at the intramuscular fat. This almost looks like mangalista.
A very nice local vino rosso made in an “international” style.
A blend that was clearly stated to be made in an international style. Truth in advertising wins big points in my book. It it was claiming to be a local wine I would not give it a second thought. But as it is exactly what it says it is…I could honestly recommend this wine.
Maltagliani made with chestnuts and a white cheese sauce (Fonduta)
A very tasty pigeon with an amazing ripiene as a contorno.
The chef repurposes vegetables by glazing them and using them to accent the plate.
A wafer thin foie gras that was a bit too mushy for my tastes
An amazing coffee made in a moka with star anise.
A sweet dessert wine made with grapes dried and then lightly smoked. It was a nice contrast to the savory meal.
A nice set up of aceto and olio Crudo for finalizing each plate.
An antique cigar cutter that I found fascinating.
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