I paired this spaghetti dish with grappa di moscato, a strong liquor distilled from muscat grapes. A decent amount was served in a wine glass, and it was dry with just a hint of sweet, and the floral muscat flavor came through nicely. I was told that the chef was very happy that I was trying grappa with his pasta dish. The dish itself was served with brown sourdough bread and good fruity olive oil. I dined al fresco at night in an alley that I was told wasn't safe! The pasta was cooked to al dente perfection. Sea urchin was in the sauce, and there were bits you could see on top; however, this was more about the pasta than the sea urchin. The sea urchin was a nice accent to the noteworthy pasta, and the grappa paired perfectly. No wonder the chef was happy.
Location: Meneghina, Tiradors 2-4, Barcelona, Spain. Date: December 23, 2018.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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