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🙂 4/5 - Since we were less than 4 months out, we couldn't get a
By 👻 @Marilyn T., 11/11/2017 3:00 am
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Since we were less than 4 months out, we couldn't get a table at Osteria Francescana. However, I was able to get a reservation for its sister restaurant, Francescshetta 58, and I was excited for the menu. It was a little farther from the city center, but I needed the walk before more carb loading They actually have a good number of wines by the glass. I started with a drier Lambrusco and then tried a mimmo from Piedmonte. Ultimately, my favorite was a Valpolicella from Veneto (bold, earthy), which held up well to the richer pastas. Rather than doing 3 of the same pre fixe meal, we opted to mix and match from the menu. Amuse:1. Pumpkin purée, crispy bacon, parmigiano reggiano cream - this was a pretty big portion as an amuse 2. Breads: better than most we've had in Italy - Polenta cracker - Focaccia - Roll: good for wiping up the sauces Starters:1. Salumi plate: coppa, salami, mortadella, cured pancetta 2. Low temperature cooked egg with parmigiano reggiano fondue, black truffle, Jerusalem artichoke (crisped on top). This was a rich dish but was really good. It was round 2 of the parmigiano cream. It's hard to share, so I would get one per person 3. Creamed cod with mushroom sauce: more refined than any of the other creamed cod we've had 4. Emilia burger: slider sized, two per order. There was a green sauce and a wonderful balsamic with it. The beef itself was pretty tender. I liked this a lot Pastas: maybe one of everything wasn't the best idea since portions were pretty big 1. Orecchiette with burrata, anchovies, confit tomatoes, bottarga. A little too creamy for me in the end, very saucy. However, the pasta texture was great2. Amatriciana: spaghetti with a cheesy red sauce and lots of crisped bacon on top. This was my favorite 3. Black spaghetti with sardines, lemon, wild fennel. Definitely a lot of squid ink. The pasta was super dark and intense. It was good, but only in small amounts 4. Passatelli in mushroom broth with horseradish and truffle: the lightest of the pastas since it was a light broth. The mushrooms and truffles were great, but I wasn't as big a fan of this pasta Esther 5. Tonnarelli with mussels, shrimps, lemon: red sauce based, sweet, food texture. I liked this one 6. Tortellini with parmigiano reggiano sauce: good tortellini, but again, quite rich I think the starters were the highlights. The pasta portions were huge, and they were all on the heavier side. By the end of the meal, I think we were done with parmigiano reggiano cream. Normally, the 3 of us can eat a lot, but we couldn't finish any of the pastas and were all uncomfortably full when we left. In the end, I think it was €187 total, which wasn't bad considering how much food we got (we probably could have fed two other people). With the starters, I could definitely see this place being the "little sister" of Osteria Francescana. I think I would have enjoyed the pastas more if I had better planned for portion size (or if I had stopped myself after just a few bites of each pasta). Having had a taste of Massimo Batura's food, I definitely want to get a reservation for Osteria Francescana and come back to Modena.
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