I just realised that I left out the best bit of our meal the night before last! Only for the second time in my life (the first time was at Mario’s in Cape Town, many many years ago with Erwin Plaut) have I encountered the magic of Zabaglione. Made a la minute, at the table, in a copper pot on an open flame, hand whisked. What is this magic, you may well ask…. Three egg yolks, three (more or less) table spoons of castor sugar whisked vigorously in a copper pot until just beginning to thicken. Add a dash (or a lashing) of Marsala. And our waiter added another lashing of red wine, which gave it an interesting twang. Four minutes later, scooped over the smallest little strawberries, and your have a mouth watering, melting foamy custardy deliciousness that makes you close your eyes and go “mmmmmmmmmmmm…..”. 

The thing is about Italian food – it is so simple – the three ingredient rule. If it has more than three ingredients, you may doubt authenticity. Here you will not find a pizza stacked with bacon and cheese and pineapple and mushrooms. Instead – your typical Margherita is so delicious that it needs little else. Of course it is all about the base, the base, the base. Not too thin, not thick at all, delicously chewy and moreish. And the finest ingredients – not stacked or layered – simply placed on top. The pastas are even more chewy in their al denteness, the sauce just wetting the pasta. (If is swims it will drown!). And again three things… Some of the most delicious pasta I have ever tasted had olive oil, garlic and parmigiano. 

Now, let’s go and have lunch!