The "Appunti di viaggio" appetizer tasted by Joia is a fondue of Parmesan with cardo gobbi, sweet scorzonera and fine Norcia truffle, pesto made with many herbs and hazelnuts, a contrast of 25-year-old balsamic vinegar and four stimulating imitations.
Parmesan, gobbi thistles, sweet scorzonera and fine Norcia truffle, pesto made with herbs and hazelnuts, 25 year old balsamic vinegar contrast
During the service, the waiter explains to me that the dish wants to immerse the customer in the professional career of the chef around the world. Each spoon represents a place: my favorites are the blackberry sauce from Switzerland, the passion fruit of oriental inspiration, and the aged balsamic vinegar of excellent quality. A dish that I like very much for presentation and idea, but that I would have probably appreciated a little more with a more creamy and enveloping fondue on the palate.