Michele and I recently got our second vaccine shots. We waited the recommended couple of weeks until the vaccine reached full effectiveness, then decided to celebrate. We had not eaten indoors in a restaurant since March 6, of 2020, our last day in Rome. A friend wanted to join us so I made a reservation at IL Gattopardo for lunch because we knew they would follow all of the safety protocols recommended. When we arrived, we were pleased to see that all of the tables in the restaurant were well spaced and everyone was wearing a mask.
Two appetizers arrived at the table while we contemplated the menu.
Arancini, fried rice balls seasoned with tomato and cheese.
Crostini with anchovies. Simple but the perfect combination of crispy toast and tasty fish.
Barolo Riserva 1952 Borgogno 100% Nebbiolo. The grapes come from three different cru vineyards: Cannubi, Liste and Fossati. The winery is located in the center of the town of Barolo. The wine is aged at least five years in large oak barrels. This is a wine produced with traditional and natural wine making methods. Long fermentation and pumping over by hand takes place. Today the Farinetti family that also owns Eataly owns the winery. I have always had very good luck with older vintages of Borgogno. This is a classic traditional Barolo with hints of coffee, licorice, tar, savory meats and a touch of smoke. It was showing some age but still could last a few more years. Recently I have had the 1947 and the 1989. The 1947 did not show as well as the 1952 and the 1989 while showing better seemed a little old for a great vintage
Three different pastas were next. Mine was homemade ravioli with a ricotta and veal filling. Unfortunately, I don’t have a photo of it.
Barbaresco 1978 Produttori del Barbaresco made from 100% Nebbiolo from various vineyards in the DOCG zone. The soil is limestone and clay, rich in calcium with sandy veins. Vinification is in stainless steel at a controlled temperature. There is 30 days of skin contact and pumping over 2 to 3 times a day. The wine is aged for two years in large oak barrels. The wine has hints of black raspberries, cherries, leather, tea and a hint of spice. It was showing very well. Produttori del Barbaresco is a wine cooperative, arguably the best in Italy.
Michele had Codfish “in casseruola” with Gaeta olives, pantelleria capers, cherry tomatoes and roasted organic potatoes. She declared it delicious.
Three different desserts were the finishing touch. One was Zabaione al Ramandolo with mixed berries served in a glass.