Important can reveal by reading menu of restaurants, which were in the past in comparing with the contemporary one. Maxim’s, which locates in Paris, was popular among wealthy people in the end of nineteenth century and it appeared in few films. This food venue had wide attractive choice in dishes in 1889 when today it’s little and simplicity for astronomical money today. Bocuse’s after passing of it’s owner Paul Bocuse was destroyed by modernizing of menu. I would wish to visit it’s place when it was under a master chef as I think what were on taste many of original whisky.
San Gimignano didn’t leave a reason for presence there more, but I was in it until the next day. However, I didn’t taste Tuscany kitchen, because I was intending to leave it’s region due to I was in significant towns of this region in the past and I had any interest there. I only glad that since my visit of Pisa was improved barrier on it’s falling tower. I went up when hedge was in staple form what would not safety and moreover with such inclined stance.
I wished to enter into Osteria delle Catene for tasting pici, a Tuscany pasta has prolong and thick size. Their variation contained a fetching combination of pepper, garlic, saffron, sage, leeks and rosemary. Regretfully, it’s restaurant didn’t work in days of New Year. I wanted to taste it’s dish and eventually went in La Griglia, which operated from standard working hours what I’ll tell it’s an alarm sign in Italy. I don’t think that I would see a better in venues are staying outside from a tourist’s route. However, La Griglia had menu only in Italian and had interest among locals.
I ordered pici had just round pieces of pepper and were with cheese as said to me. Later I saw that I could use a dish with cheese, which was in front of me, but I saw it after getting check. A typical, unusual and Italian dish, which you could get in retirement (what an abysmal and a heretic word!) house. It had of raw even for this country. Later I knew that this pasta required a lot of time for cooking. Mine served food was in deep dish and limited in portion. I ordered pici in all together with the most associative and stereotypical dish in whole Italy – lasagna (although it originally from Emilia-Romagna and it’s region proclaims this fact.). I did for curiosity of how it looks in country of creation. Well, it’s a porridge mess of pasta with mincemeat, which could fit for people without teeth, loss of tactile sensors and let is add a deprivation of taste to good food. I had dishes with a tea in a bag what I understand that I must stop to order it in Italy. I did it every time, because there is no drinking alternative while I don’t want alcohol and didn’t trust to bottle. Therefore, I must ask for a bottle of water as all Italians even despite many of them can consider a nationality by region in which they live when I don’t see a wideness in mentality. Difference in accents and words or special dishes in kitchen while simplicity of food is everywhere. Each region has a little in culture with all others when common between them in dominating.
It’s venue put a bread and dish with olives and carrot (combination of tasteless.) on a table. I never touched anything of that, but La Griglia takes three euros anyway as I revealed from a waiter for whom I finished it’s sentence, because her English was defective and, probably, she didn’t understand mine said. I paid in casa and picked two pleasant free chocolate candies with probable hazelnut inside and left a place, which I considered for a canteen. I didn’t fulfill stomach and I was ready to eat pici from Osteria delle Catene, but, as always I saw, it was closed.
I moved back to the hotel. There ignited an idea to drink more yesterday’s New Year wine and chew sausages what wasn’t right after food I had. I wanted to take out a cork and I broke it. I pushed the rest into inside of the bottle. The wine hadn’t have a third time. I learned a new negative of Luce in traces on a glass and wine’s sediments, which were a lot of them in the end. A disgusting badness was exposed.
