We checked into our hotel and decided to head out for lunch. Gaitano informed us that most of the shops and restaurants close around 3 and do not re-open until 7. It was around 1:00 so we had plenty of time to check in and head out before 3. Gaitano warned us that if you show up at a restaurant close to three you wont just get horrible service, but you could get three day old fish! Neither sounded appealing to us. We headed to a recommendation from the front desk, Inn et Buffilito. Tina read in her guidebook that buffalo milk is widely used to make the cheese in this region.
There are truly no words to describe this meal. Jared ordered homemade spiral pasta with, sausage, eggplant and a fresh tomato sauce. Tina (craving some calcium) went for the simple Caprice Salad and a fresh herb freccocsia. We both enjoyed a local beer as it was 95 degrees and nothing is better than a cold beer on a hot day.
As simple as both dishes sound they were amazing and rival the meal we had the first night we were in Nice. The mozzarella is unlike anything we have at home. It was so good; Jared the non-cheese eater (OK he will eat a small piece of cheese with two crackers and two pieces of pepperoni) could not get enough. It was obvious that everything was fresh, especially since the tables were topped with various potted herbs and peppers. Not only were we satisfied, but neither of us was uncomfortably full. We headed back to our hotel to lounge in the citrus garden and enjoy a nice cool swim in the pool. No really there were lemons hanging from trees around us.
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