Signs of fall and lots of new-to-us dishes on the menu at Incanto the other night:
- parmesan brodo (thin broth made by simmering reggiano rinds) with white beans
- spicy Sicilian-style lamb tripe
- salad of shaved celery root and roasted grapes
- cockles in a briny broth with lemon vebena
- agnolotti filled with rutabaga and apple
Great meal as always. I highly recommend the Le Cupole de Trinoro '01.