say that I live to eat is perhaps a mistake, but to say that I eat to live is even more.
'S why you need to move beyond mere subsistence, and find the flavor in all its forms.
Usually I am opposed to that portion of the kitchen "misery" and would be led to go to the kitchen to ask for the missing part of the pot, but when it comes to the highest quality I abhor and concentrate on the mix of flavors that the chef.
This problem arose when I sat at the table of the renowned Ristorante Perbellini Isola Rizza. Perhaps many know him for the award "Chef Europeen du poisson", for its three forks of the Red Lobster, the two Michelin stars, the 3 hats Espresso, Veronelli or three stars, but now I know for the Protection Bigusto !
Service elite flawless (one person for each job, so to speak), a classical style with modern details and research (on the tables, "The Lyric", Murano glass sculptures), a cellar stocked and managed by a young and competent sommelier, a maitre attentive staff and a "lively", headed by Chef Giancarlo Perbellini.
This mission, unfortunately, shows a single witness: the dishes were so elaborate and designed to satisfy a palate that I am only allowed to try anything from the dishes of my guests.
But we move now to what I ate:
Tortelloni stuffed with ricotta and lemon appetizer. 
ravioli stuffed with braised leeks and dried fruits of the forest with small vegetable broth, as the first. 
wild boar on red cabbage, truffle ice cream and salted peanuts, a second. a "quintet" of sweets and a good chocolate cake (checked out of a basket of sweet four floors high!).
coffee, toffee and chocolate, both of them home-cooked by the chef.
crepes suzette in action 
The world-famous mille-feuille Perbellini (Variant made at the time) 
The "quintet" of sweet 
the matches? An excellent Riesling with the starter, the excellent white wine grape variety (although a bit 'too worked in barrels, for my taste) for the first, ending with a delicate Pinot Noir with the boar. Apart from the excellent quality of ingredients and the skill in their preparation, one of the things that really amazed me was the fate that, if a person ordered the appetizer while others went directly to the first, even to those who preferred to wait until we could see a micro-served hors d'oeuvre, a sort of "spoils" because non rimanessero a guardare.
Tutti i miei pregiudizi sono caduti, sono uscito sazio, non mi sono sentito fuori luogo, ho capito tutti gli audaci abbinamenti e ho conservato un bellissimo (...e buonissimo!!) ricordo.
Per inciso, alla sera ho preferito una caprese semplice semplice...
Lui 
Proprio pieno! 
TUTELA! 
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