September 2 2022 Ne, Liguria @la_brinca @premiate_trattorie_italiane with @zestofitaly @chesterhastings and Tommy Yracheta Antipasti:​ Bianca e Nero – Lamb guts, dark parts cooked separate from white and joined back together. White : Cervelli and animelle (brains and sweetbreads)... Black: liver, heart, spleen and kidney. Butter, garlic, onion, anchovy, laurel, marjoram, white wine. Served on focaccia toast. Sardine dish – familiar to scabici in saor – fried and then vinegar. Porcini mushrooms sautéed and shaved raw PASTA:​​ Chestnut gnocchi with pesto Tagliarini Borragine Ragu Cortile alla Ligure ​​Rabbit and chicken ragu with green borage leaf pasta and pine nuts SECONDI: Cinghiale In casseruola ai gusti alle ligure Braised wild boar with aromatic, celery and carrot in white wine, pine nuts and olives Cima – (sergios favorite dish)- Stuffed veal belly rotolo filled with eggs and parmigiano and herbs. Served with jus, great tacky skin. Coniglio Ripieno - Rabbit galantine stuffed with leeks, eggs, bread (soaked in milk with herbs and carrots, parmigiano, greens (beet or chard) and garlic braised in white wine. Roasted over rosemary and bay./ 1.5 hrs at 320F. Punta di Vitello al Forno di Legna alle bacche il ginepro- ​​Veal brisket cooked in wood oven with Juniper (Seared, braised, raised on a rack) (Brisket marinated in white wine, celery, garlic, aromatic herbs and juniper) Piled high with thick potato slices, skewered and jus (garnish with sage). HIGHLIGHT DISH OF TRIP DOLCI:​​ Ciai Chiaveri cake – symbol of bakeries in Chiaveri sins 900’s ​​Amaretti, rum soaked cake with fresh cream, lingue di gatti Cherries cooked in red wine with crèma gelato WINE: Ciandu Giorgi Barolo Oddero 2015 Sat with Sergio and sons at the end to sip and talk. Amaro Fabrizzi after dinner as well as a bottle of Terzavia METEDO CLASSICO sparkling sicilian from the son of Marco de Bartoli!