Last Saturday I had lunch at Cascina Moro.
About a month ago, I came here too. That evening I ordered a tuna heart tataki. They served me the wrong dish but I didn’t say anything. I just finished the tuna pasta. This time, I ordered tuna heart tataki again, hoping to actually get to eat it.
Before the tuna heart came the octopus broad bean soup. The menu said “broad bean purée”, but the consistency was more of a soup.
Dominated by salinity and minerality, Butussi Winery’s Ribolla Gialla white wine was barely floral or fruity. It went really well with seafood.
This time I was served the right dish. The tuna heart was tender like a tuna belly, not chewy at all as I’d expected. Coated with black and white sesames, seared, drizzled with teriyaki sauce. This dish was in the main course section, but it felt more like an appetiser to me.
In Sardinia, tuna hearts are cured like ham and to be had in slices. Hope I’ll have the opportunity to try it one day.
The second wine was a white blend from Quintarelli Winery in Valpolicella, Veneto. 70% Garganega grapes blended with Trebbiano Toscano, Sauvignon Blanc, Chardonnay and Saorin. It had a wonderful fruity flavour profile ranging from apricot to passion fruit.
Ever since I started studying wine, every time at a restaurant, I’ve become more interested in the wines than in the food. Every time after leaving the restaurant, I’d also remember the wines way better than the food.
I look forward to the day when I eat something so impressive that I don’t remember the wines at all.
