I never tried it before until the waiter convinced me at Il Postino. It was de-luscious! So creamy, so smooth, and just the right amount of sweetness. I don't think I can go back to regular cheesecake again. Where else can I get ricotta cheesecake?
As for the rest of the meal, I don't remember as much. They have a HUMUNGO list of specials that the waiter recites and after the LONG speech, he tells us the chef can cook anything we like however we like it. We got the handmade taglioni with crabmeat and lobster in a light cream sauce. The pasta was perfectly al dente and the lobster meat was very tender and big. We also had veal medallions in cognac sauce with porcini mushrooms. Everything was very good but I don't care too much for the ambience and it way too expensive.