Saturday, May 2 at lunch we decided to bring forward some twenty days, the celebration of our fourth anniversary and saw it was a bit 'of time that we wanted to go and find Alessandro phone and book a table for Piper. Needless I dwell on sympathy and impeccable service that Alexander not only entertained us nicely for three hours, but also Luke cuddled by the glass, making very good taste of Greek wine (unfortunately I can not give a true opinion because I have critical almost only sniffed J).
We reviewed the menu while you are offered breadsticks with fennel and sausage, we decide for the nine-course tasting menu which will be the same for both except for the second and the sweet.
start with an appetizer
- fava beans, pecorino cheese and olive oil foam, a glass with fresh fava beans, and above all an emulsion ' olive oil and pecorino cheese, a perfect blend of sweet and salty. 
- creme brule cod and bitter chocolate, big pot, here's game of contrasting flavors perfectly able
- beef tartare Fasson, never tasted as good tartare, melts in your mouth, sweet and tender, raw material great! 
- pork cheek in tempura, ice cream, anchovy and tomato confit, two pieces of pork fried to perfection accompanied by a scoop of ice cream with anchovies really good, never tried a taste, here the hand of the chef is beginning to really notice. 
- chiao tzu steamed artichokes with ricotta cheese and mayonnaise with aromatic, two ravioli dough very thin, and the other one of ricotta stuffed artichokes on a delicate cream and mayonnaise. 
- tortellini in consommé with liquorice and language, the perfect combination, I thought that could cover the taste of licorice and instead extolled perfectly the flavor of the filling. 
- ravioli of cod, grape juice and marjoram, salt cod is clearly felt, a sign that the mixture is 100% cod and was slightly softened by the sweetness of grape juice, very good. Perr me
- crispy beef with spinach and blueberries, two tender medallions of beef and rose from the sweetened cranberry sauce, baking perfect for Luke
- creamy saffron, onion and potatoes with roasted veal sweetbreads
pre dessert
- crepes suzette, a scoop of ice cream vanilla, topped with two strips, like tagliatelle pasta and berries for me
Petit fours: mini pretzels wine and bits of crunchy almonds. Wines from our
:
badlands of friend viterbo 2007 Chardonnay 2005 cuveè cretes les bois late harvest alpha alpha 2006 syrah greece summer 2006 summer
The kitchen is perfectly balanced, no strong taste, the flavors marry perfectly, you feel the studio behind each dish, despite the many courses you do not feel heavy, happy and with good taste in your mouth, also on the bread, always very neutral, two types paninetti muffin and butter. Alessandro was kind enough to choose the tasting and Luke was always a little bit too. The place was everything to us and it's really incredible that so many customers have not yet, not a restaurant critic I can afford to declare the best restaurant in Lazio, but I admit that the hand of the chef I was impressed, I did not believe that a boy so young would have delighted and impressed to the point. With the experience of Piper and the skill of Danilo Ciavattini we Albano a perfect combination of impeccable service and haute cuisine livello.Conto total of 210, 160 and 50 the two tasting menus including wine and water
- crispy beef with spinach and blueberries, two tender medallions of beef and rose from the sweetened cranberry sauce, baking perfect for Luke - creamy saffron, onion and potatoes with roasted veal sweetbreads pre dessert
- crepes suzette, a scoop of ice cream vanilla, topped with two strips, like tagliatelle pasta and berries for me
- cylinder with ricotta cheese and eggnog ice cream, a cylinder filled with soft chocolate ricotta mousse accompanied by a scoop of ice cream with zabaglione
For Luke:
For Luke:
- pastiera of rigatoni and goat's milk ice cream, a cylinder which is clearly felt the cooked corn and ricotta accompanied by a scoop of ice cream goat
Petit fours: mini pretzels wine and bits of crunchy almonds. Wines from our
:
badlands of friend viterbo 2007 Chardonnay 2005 cuveè cretes les bois late harvest alpha alpha 2006 syrah greece summer 2006 summer
The kitchen is perfectly balanced, no strong taste, the flavors marry perfectly, you feel the studio behind each dish, despite the many courses you do not feel heavy, happy and with good taste in your mouth, also on the bread, always very neutral, two types paninetti muffin and butter. Alessandro was kind enough to choose the tasting and Luke was always a little bit too. The place was everything to us and it's really incredible that so many customers have not yet, not a restaurant critic I can afford to declare the best restaurant in Lazio, but I admit that the hand of the chef I was impressed, I did not believe that a boy so young would have delighted and impressed to the point. With the experience of Piper and the skill of Danilo Ciavattini we Albano a perfect combination of impeccable service and haute cuisine livello.Conto total of 210, 160 and 50 the two tasting menus including wine and water
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