In 2019 we returned to France via Milan and Switzerland. We attended Design Week for the first four days.
We went to three very interesting restaurants:
Boccondivino is both simple and sophisticated, studied with passion to enhance the combination with the wines proposed by the sommelier: after a prosecco aperitif and croutons to the game paté, the tasting begins with a cool pinzimonio to go to the salami , more than twelve different types of flavor and origin, served in three different moments: first sweet ones, then smoked ones and finally: Norcia ham cut into the knife in front of you. Two first courses are served, different every night: thin tortelloni, risottos, dumplings or homemade fresh pasta. Finally, the Boccondivino boast: the cheeses. First, the carriage of fresh cheeses: burrs, ricotta and buffalo mozzarella selected every day. Then the matured cheese carriage: with more than forty names that change according to the time of year, you will have the embarrassment of choice.
