Where to begin!!! Let's start with pronunciation. It's a place called Lamole : LAmo-LE, not LA-mole...as in the the wonderful chocolate, pepper, cinnamon, garlic...etc, sauce I've come to love from south of the American border...this is a place in the hills of the Chianti Region...you arrive there after a meandering drive through the most timeless countryside...dotted with medieval, and early renaissance relics...patchwork rows of olive groves and grape vines interspersed with fields of bowing sunflowers...Ah, on with it! This tiny town contains quite an institution...Ristoro Di Lamole
http://www.ristorodilamole.it/
It is owned and operated by two brothers, Filippo e Paolo...two of the most personable, easy going, gentlemen we've yet met in this fine country (though there have been others...Thanks, Max!). Their establishment is simply perfect...and the food...just look...you'll have to trust me on the flavors...mamma mia!
We planned on lunch and a hike in the hills around Lamole...which given the coming thunderstorm, turned into a 4 hour party...care to read a list of the fare...well, I'll show you first...
...sorry to make your mouth water...but you must understand that the experience was complete...perfect...From the setting to the relaxed atmosphere, to presentation that rivals the finest restaurants... (Gary Danko...love all that you do..but take a page from Filippo!).
We started with the Antipasti...tragically, we ate it before I could unholster my gear...the zucchini flan was creamy, savory, air! What you see above you is roasted rabbit stuffed with vegatables, black risotto with rabbit (this local rice takes nearly and hour to cook...and still perfectly al dente!). Pork fillet medallions, wrapped in bacon, with roasted vegatables and a balsamic reduction. Then came the best tomato soup I've ever tasted, sliced beef with fresh greens (the cut of meat looked to be a flank steak, but perfectly tender...cooked to a perfect rare to medium rare), a fresh made tagliatelle with local mushrooms, and fresh ravioli stuffed with chesse and served with pear and Parmigiano. The black specks you see on some of the plates ia a pungent, local black salt. Amazing...
I cannot offer enough compliments or more highly recommend this experience. Bene, bene, bene! Ciao!, Filippo e Paolo! Grazie!
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