As I promised long time ago in the sneak peek post, here are shots from that one time I took my photo camera to Capriciosa Restaurant in Bucharest.
I started with Crostini Toscani - homemade chicken liver pate, topped with champignons and herbs.
I then moved on to a plate of Rigatoni con Porcini, which also boasted smoked aged cheese, but with such a long time since I went, I don't recall its name. Smooth taste and good textures.
Now, for dessert, I had:
a great millefoglie (above), classic - vanilla cream, caster sugar on top, and
my first, amazing, panna cotta - a very delicate cream dessert, which had a great red fruit sauce.
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