Journal
Notes from the kitchen.
What is in season, how the board is written, and the wines we pour.
The season of bitter leaves
From November to March the market is full of radicchio, endive and chicory: bitter, crisp and better than any summer salad.
How the board is written
Every morning at eleven the board is cleaned and written again: what came in, what is left and what is gone.
Why we pour few wines by the glass
Twelve wines by the glass would mean open bottles going flat. We pour five, change them often, and open any bottle on the list for two glasses.
