Enter Mosconi's and you win your ticket to the best of Italy with ingredients carefully selected by chef Ilario Mosconi, who knows each producer personally. The courgette flower al dente and filled with an exquisite ricotta cheese was accompanied by a cream of peas with the velvety taste of an angel feather but the chef’s mastery truly comes through in his pasta and in particular spaghettone from Trentino made with mountain water. The dishes are taken to another level thanks to the flavoured olive oils that titillate the palate, as was the case for the insalata di spaghetti caviale, simply lifted with chives and caviar or the linguine with marinated sardines and olio di olivia al limone, whose iodized flavours mingled with splinters of candied lemon to send us to seventh heaven! As for the spaghettoni with asparagus, morels, lardo di Colonnata and vinaigrette al tartufo nero, they sang the praises of spring. Finally, don't miss the cart of cheeses from very small Italian producers, or one of the nice bottles from the cellar! To crown it all, we salute Simonetta, wife of the chef and mistress of the house, for whom hospitality is second nature.
