I'm going to Chi Spacca, a local restaurant, which is known for its Focaccia di Recco - which is apparently a pizza like concoction, but with a very thin cracker-like unleavened crust and salted, fermented mozzarella (no sauce). One local food critic called it the best dish she had all year.
I was thinking of bringing a bottle of my favorite champagne - Philipponnat, Clos Des Goisses. Would that work with the Focaccia?
Or would there be something more appropriate? Hate to waste a bottle of Philipponnat if it is not quite the right pairing.
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