Ristorante Cinese la Trabocca In Castelfranco emilia

06/04/2024: Excellent business lunch, quick and good in its simplicity.

01/04/2024: March 2, 2024 Today I went to the Amaretto Osteria Ristorante in Spilamberto, where I often go because I eat and feel good. As soon as we get to the table we notice on the plate, beautiful colored ceramic plates all different and the new ball glasses also coloured, a non-woven fabric napkin with a heart drawn in the middle and on the heart a welcome chocolate (in the photo there is no it's because my greedy wife had already commandeered and eaten them both). Well, here I have to open a parenthesis. What I like about this Osteria is the attention to detail, even if simple, the colors, the kindness of the waitresses, the attention given to the diners and... how to say... the furnishings that move and renew without inserting nothing, moving the spaces each time. It's like being at home... you feel in a certain sense, pampered. But let's get back to the food. Quick look at the menu and then off we go. Gas water and Lambrusco di Sorbara this time, I'm expecting the fat and the sorbara degreases better: "Il Selezione" by Francesco Vezzelli, strictly at cellar temperature. You will wonder why not from the fridge like almost everyone does... because if you want to appreciate and understand a red wine, it doesn't have to be cold and Lambrusco is no exception. When the girl who follows our table tells us that they have a mixed grill, my eyes light up and my taste buds start to waltz. I confess, I came there on purpose, I had read that this new entry could be on the off-menu and I jumped in. 1 kg of mixed grill! Apotheosis. My wife orders strigoli with asparagus. The barbecue takes half an hour, expressly and with quality products, says the girl, and she doesn't lie! While we wait we go to Borlenghi, one my wife and three myself. It is a poor food of Modena origin, a kind of very thin and crunchy crêpe, which is served very hot, folded in four. It is prepared from an extremely simple liquid mixture, called "glue", based on water, milk, flour and salt; the traditional filling, called cunza, consists of a mixture of lard, garlic and rosemary, as well as a sprinkling of Parmigiano Reggiano. Always good borlenghi that they make here, I also eat them in another restaurant in Vignola, but I couldn't say which are the best... Here comes the barbecue... impressive! It is delivered on a hot cast iron plate resting on a wooden base. I calmly fish and start lunch: sausage, luganega, kebab, huge frankfurter, two pieces of cockerel, two ribs, two overflowing skewers and potatoes... I have a confession to make... I couldn't finish it, as my wife says, they cared more about my eyes than my belly. My wife, on the other hand, takes gnoc frét (fried dumpling for those outside the region) with mixed cured meats. It doesn't matter, in the end doggy bag and off you go, the remains of the barbecue, half a plateau of remaining cured meats and, I laugh, the three sprigs of fresh rosemary that were on the grill, I dry them and chop them for the future. I only left the three lemon slices there, my wife stopped me. But it's not over! This time I surpass myself, it would be better to say I rape myself... because with my diabetes I shouldn't: we both have dessert, and we both have Amaretto Pudding, which I won't describe to you, if you want to know what this wonder is like, go to eat it. Two coffees at the end and, as always, the sweet attention to the customer that I told you about at the beginning: the Dai e Dai alla panna morsel! Things? A cube of cream ice cream covered with a sheet of dark chocolate... Satisfied and happy we spend €95.90 and under a downpour we return to a Modena without rain.