Postcards from Corso 32
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What we ordered (a new menu since last):
To start: wild arugula & fennel salad, roasted hazelnuts, parmigiano
Entrees: pappardelle, traditional Bolognese and 48 hr chuck flat steak, bagna cauda, king oyster mushroom & wild garlic.
For dessert: because what would a night be without ending it on a sweet note, an almond & olive oil cake, wild strawberries, crème fraiche.
All Incredible. I wrote a more thorough review on my first experience at Corso32, so this time it was all about indulging and satisfying a craving for great food.
Bon appetit my darling readers