We had another spectacular dinner at Il Nido. We enjoyed a creamy squash soup with pumpkin seed pesto and duck confit; their awesome salumi board; Taccozzelle pasta with veal poularde ragu, 2 Rivers mushrooms, Burgundy truffle, saffron and pecorino; melt in your mouth rack of lamb and filet mignon. It all went great with an excellent Gigondas and 2005 Syrah. There were plenty of leftovers. I’m looking forward to Mrs. P repurposing the salumi leftovers into a pasta dish.
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