CraccoMilan, Lombardy • October 27, 2011
Chef Carlo uses regional ingredients with an international flair;Try the lasagne filled with foie gras and caramelized onions or the calamari ravioli. More tips on selectitaly.com/travel_tips.php
Setting recalls the long-ago days when the Hostaria was a tavern offering lodging and refreshments to pilgrims visiting the Eternal City.Try the fried ravioli stuffed with amaretti and bits of pumpkin
Tasting Chef Heinz Beck's beef carpaccio on green tea and licorice gelatin with cauliflower and caviar is not an every-day experience! Its dishes like these that have earned Beck three Michelin stars.
The set-price menu' degustazione includes glasses of wine appropriate to each course; this allows you to sample the cellar without having to buy whole bottles.
Chicheti (Venetian tapas) are king here and over 15 different types are offered. Pasta dishes are simple but tasty, and the baked scampi with fried vegetables is a popular second course. Yummy!