One meal in Modena

So after some quick research on the train from Bologna to Modena, I had settled on checking out a place called L’Incontro for lunch. It had been recommended by our driver a few days previously and It has good reviews on both trip advisor and google. When I researched it, it was off the main piazza and the menu looked interesting.

The restaurant was on a quiet street and the restaurant was tiny. There were only a few tables and luckily we had reserved one. I was sat and given a menu in Italian. I asked for a wine list. I asked again for a wine list. Then I asked someone else for a wine list. The waiter wouldnt bring it to me until I had ordered food, which I thought was ridiculous. Essentially, how could I, a woman no less, choose wine when I couldnt even choose what I wanted to eat yet.  You know us ladies unable to make basic decisions as to what to eat.

So Waiter Waitersen told us what we should order. He vetoed somethings we wanted and explained that we must have this magical crab pasta they offered and of course we would want the local fresh fish (which was only available in Italy and very rare). The only positive things about him were that he spoke english very well and he had nice eyeglasses. Thats it.

So after ordering the food we were allowed to order wine. The wine order of course was vetoed by Mr. Waiterson, but luckily my dining companion informed him that I was in fact a sommelier and then he dutifully, if not begrduglingly, got our wine and gave it the waitress to open for us. Maybe he was busy or maybe he just didnt want to open it for us since he disapproved of the lambrusco I chose.

“Unacceptable” But delicious lambrusco

So the first course was grilled octopus with grilled potatoes and radicchio with balsamic. The octopus was tender and had a nice char on it. The potatoes were perfectly seasoned. The bitter crunch of the raddichio balanced out the sweet balsamic. This dish was fantastic. It definitely made up for some of the snootiness we had experienced.

Grilled Octopus

The next dish was one of my favorite bites of the trip. It was a grilled artichoke with parmaggiano reggiano cream sauce and aged balsamic vinegar with crispy pieces of proscuitto. The sauce was velvety and had a wonderful nuttiness to it and the balsamic was rich, thick and syrupy and sweet.  After  the artichoke I was happy with all the suggestions the infamous Waiter had made and was excited that he has essentially dictated our meal. I was looking forward to what else was to come

Grilled Artichoke

The next course was pasta. Waiter Waiterson had waxed poetic about this crab pasta. “We had to order it”. It was a signature dish. The presentation was amazing. Blah blah blah.

So the pasta was cooked well but that is the only positive thing I can say about it.  There was hardly any crab. The sauce was under seasoned and the presentation reminds me of something I would see on “Worst cook in America”. Harsh I know.

So now my disappointment is mounting again with Waiter Waiterson. But the next course held promise. Some mysterious fish I’d never heard of, prepared simply to let the flavor of the fish shine through.  And broccoli with anchovy butter(this is butter country since the area is known for dairy products among other things).

“Fish”

So when the waitress (the only other person we saw working there) brought this dish she said very clearly in perfect english “here is your snapper”.  Snapper. Not this fish I had never heard of. Snapper I didnt even think Snapper was a Mediterranean fish. In fact, Snapper is a local fish where I live in Florida. Was this fish from florida?  Or did this waiter think that I looked like the kind of person who has never had snapper before.

The fish was awful. I wanted to like it. It was undercooked and the sauce was bland and gelatinous.

Broccoli with anchovy butter

The broccoli was also disapppointing. I was expecting broccoli drizzled with a butter that cured anchovies had been melted into. Instead I got broccoli with butter and chunks of anchovys dropped on top. Maybe I didnt understand when I ordered it but this just seems like a lazy approach. Also it was served on a thin piece of cracker which I didnt understand. Is a quarter head of broccoli traditionally served with a cracker?  I mean Waiter Waiterson definitely knew more about food/wine/life than me so this must be the only proper way to eat broccoli.

So overall, first 2 dishes: wonderful. Last 3: awful. I think Ive spoken to the service enough. I cant wait to go back to Modena to eat, with so many artisanal ingredients made and available in this town, but not at L’Incontro

 

Lambrusco

First of all let me say I love bubbles and can happily drink sparkling wine all day.  Im a firm believer in pairing vintage champagne with every course of a meal.  So naturally I love the mostly dry, slightly earthy inky sparkler known as Lambrusco.

Lambrusco has had a bad rep in the united states. Real Lambrusco is nothing like the insipidly sweet wine that was originally popular in the 1970s (I blame you mom and dad). It can be made in several different styles but they all similar in the respect that they are phenonenmal when paired with the rich, fatty salumis and cheeses from their shared region (They also make Lambrusco in Lombardy but Im focusing on Emilia Romagna here.)

I tried several different labels of Lambrusco, only one had I tried before. But as Ive expereinced countless times before the place, the people and food really affect how a wine tastes and the experience

I had had this lambrusco before in my wine bar in Boca. I remember the first time I tried it. I was skeptical but  it was brought to me by one of my reps that was a “Cool Girl”. Meaning she knew all the cool wines and hip winemakers. Like the stuff people were drinking at much cooler places other than Boca Raton. I tried it, and this  was my first real impression of Lambrusco. Earthy, slightly sweet, great acidity. Fun. Easy drinking. Perfect Boat Wine (all I need is the boat). So its only natural that my first Lambrusco in Bologna was the first Lambrusco I ever had.

This one was had at a tiny “restaurant” off a green market. Its bright acidity went beautifully with the salumi. Sadly this was some of the most disappointing cured meat that I had on the trip. Still better than most I have had in Florida. So yes, I can complain about better quality than 99 percent of  I can get at home but sub par for the area.

So this was special. The upside down bottle in his hand is straight out of the barrel and wasn’t quite to maturity. The finished product was great, fruity,  and fragrant of perfume that is reminiscent of berries and cherries. The whole experience at the vineyard and then winery was amazing.

So they make the lambrusco that comes in the chalkboard bottle that you can write messages on for gifts. Since I wasnt planning on trying to take sparkling wine on a plane (it may be a myth that the bottles explodes, but I have had it happen), I decided to try the otello. This bottle had the most tannins out of the ones I tried, which I really liked. Lots of strawberry and blackberry aromas on the palate.

This wine was suggested by the Owner/Sommelier/Waiter/Chef(I suspect) of a teeny tiny place in Modena.  This was on the lighter side and definitely had more acidity than the previous lambrusci (I like that as a plural).  It had a fun tart cranberry flavor with sour cherry on the finish. It was really great with the octopus appetizer and crab pasta I had.