Second day of the Italian exhibition.
On the second day, while showing up at the venue, I spend the day visiting old stores and friends' workshops.
In the afternoon, a couple who was with us on the flight to the destination will visit us. Thank you for taking time out of your precious trip. Thank you for the encounter on your trip.
In the evening, I went to Enoteca (wine bar) on the other side of the river across Ponte Vecchio for a light dinner alone with a glass of wine.
I peeked inside the crowded restaurant to see if I could get in, and found two members of the exhibition and their friends. They were aiming for the same thing....
We had a very muscat-flavored Moscato white wine, and a large ham cutter (or old man, as I like to call him) who carefully hand-cut each slice of thick ham, salami, and peperonciniartonno, a large red pepper stuffed with tuna and anchovies in olive oil, served on thin slices of unsalted Tuscan bread. The peperoncini al tonno is a large pepper stuffed with tuna and anchovies in olive oil, served on a thin slice of unsalted Tuscan bread. This goes with white wine like a foul. Delicious.
After eating ham and bread and drinking another glass of wine, my stomach has settled down a bit, so I head out to go back to the inn early, but one of the members and his friend, Mr. S, who lives in Florence as an interior designer and is active in Japan and Italy, invite me to join them for dinner. I was very happy to have him join us for dinner.
The restaurant we were taken to was a ristorante with the main floor in the basement! The restaurant we were taken to was a ristorante with a very modern and stylish interior.
The chef is a Japanese friend of Mr. S, Mr. SEIGO UEHARA. He kindly asked us to introduce him to you, so here is a brief introduction with photos of what he gave us.
Ristorante Cantina Barbagianni
http://www.cantinabarbagianni.it
Via Sant'Egidio, 13r 50122 Firenze
Two appetizer plates. Vegetables, meat and fish are all bright.
Risotto, the first primo dish.
Second primo dish. Pici", a pasta dish similar to udon noodles, a specialty of the Siena region.
The sauce is very fruity.
If you tell them you're full, keep the volume down.
The secondo (main) chicken plate that was served to us.
The taste in general is very delicate and attentive, and without the pasta, you feel as if you were eating French food. It may be close to the delicious Italian food you eat in Japan. But the ingredients are still different from the two Italian dishes, and the flavors and aromas are vivid and each bite is impressive. We were not so hungry due to lack of sleep and tiredness from eating, but when we told them that, they adjusted the amount of food we had, and we ended up having a full course and three bottles of wine for the three of us. We also had two glasses of after-dinner drinks each. We were more than satisfied.
