WE WENT LAST night with Lina to the restaurant where Raúl works. (I introduced them to you here.) It was the first night of Fuengirola's International Fair. A good night (for us) to avoid the neighborhood around the fairground. The restaurant, Little Italy 2.0, is in the center of town and is without a doubt the best, the most authentic, the friendliest — did I mention it's the best? — Italian restaurant I have ever been to. In my life. Including in Italy. Chef/Owner Federico likes to do something special during festivals and holidays in town. This week — and for as long as Federico's giant wheel of parmesan lasts, what's especially special is pasta and pork mixed in the bowl formed in the center of the cheese.
Federico's mother has many specialties, including most of the desserts on the menu. Every one was the best I've had. (I ordered panna cotta, but I tasted everything on the table, had an additional bowl of home-made ginger ice cream, and ate half of Lina's tiramisu.)
FUIMOS ANOCHE CON Lina al restaurante donde trabaja Raúl. (Te los presenté aquí). Fue la primera noche de la Feria Internacional de Los Pueblos. Una buena noche (para nosotros) para evitar el vecindario alrededor del recinto ferial. El restaurante, Little Italy 2.0, está en el centro de la ciudad y es sin duda el mejor, el más auténtico, el más amigable — ¿mencioné que es el mejor? — restaurante italiano en el que he estado. En mi vida. Incluso en Italia. Chef/Propietario Federico le gusta hacer algo especial durante los festivales y las fiestas en Fuengirola. Esta semana, y durante el tiempo que dure la rueda gigante de parmesano de Federico, lo que es especialmente especial es la pasta y el cerdo se mexclan en el cuenco formado en el centro del queso.
La madre de Federico tiene muchas especialidades, incluida la mayoría de los postres en el menú. Todos fueron lo mejor que he tenido. (Pedí pana cotta, pero probé todo en la mesa, tomé un bol de helado de jengibre y comí la mitad del tiramisu de Lina).
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| TOMATOES AND THE FRESHEST, MOST DELICIOUS MOZARELLA. TOMATES Y LA MÁS FRESCA, MÁS DELICIOSA MOZZARELLA. |
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| FRIED GNOCCHI WITH PORK AND PESTO SAUCE. UNBELIEVABLY DELICIOUS. GNOCCHI FRITO CON CERDO Y PESTO. INCREÍBLEMENTE DELICIOSO. |
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| TIRAMISU. |
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| PANNA COTTA. |
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| CHOCOLATE CAKE / TARTA DE CHOCOLATE. |
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| AND THE BEST HOME-MADE GINGER ICE CREAM IN THE ENTIRE WORLD. Y EL MEJOR HELADO DE JENGIBRE HECHO EN CASA EN TODO EL MUNDO. |
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| THANK YOU, CHEF MAMA! ¡GRACIAS, CHEF MAMÁ! GRAZIE! |
Chef Federico. Genius at work (with San Geraldo, the peanut gallery).
Chef Federico. Genio en trabajo (con San Geraldo, la galería de maní).
You look pretty ecstatic in that first shot, Mitchell, and the next photos show us why.
ReplyDeleteWilma:
DeleteSOOOOO good. We're going back with friends this weekend!
That pasta in the Parmigiano Reggiano is definitely unique. If you and Geraldo ever happen to get to Santa Fe I would be honored to cook for you - something deliciously Italian American (you can pick something from my blog "Dinner's Ready" (http://cookingfranco.blogspot.com) It will be a Festa!
ReplyDeleteFrank:
DeleteWhat an invitation! Thanks!
I love Italian food. I know where to go the next time I'm in Spain!
ReplyDeleteKirk:
DeleteSeriously the best I have ever had. My mouth begins to water every time I think of it. We'll be there again this weekend (if not sooner).
No wonder SG was so enthraled at this dish!! Can't get fresher than that!! A1 presentation.
ReplyDeleteThe ginger ice-cream sounds and looks delish and the chocolate cake...what can I say!!
Jim:
DeleteLina finds the ginger ice cream too strong for her taste, which is why I loved it. Like eating fresh ginger!
Hey a video, OK now more videos of you guys.
ReplyDeleteCome on and grant a wish to your loyal follower!
Ron here
Ron:
DeleteUgh! A video of me? I have a hard enough with photos of me. But maybe more that include Jerry...
I'll have one of everything! and don't YOU look happy and handsome in that first pix!
ReplyDeleteanne marie:
DeleteWell, I WAS happy...
Everything looks so good!
ReplyDeleteDebra:
DeleteI can't praise the food enough. Amazing.
Aaaahhhhh, loved this! Got to hear Jerry speak! I like your shirt, too, Mitchell (and happy to see your smile).
ReplyDeleteThis food looks incredible!
Judy:
DeleteWhen I'm not crashing, I'm usually smiling. (My father said it was gas.) That's one of last year's Desigual shirts. I'm hooked!
"Italian" is often used loosely at some places. Good thing you found the real deal
ReplyDeleteAdam:
DeleteMy grandmother in New York (from Poland) wanted to make her children to grow up true Americans. So, she decided to make them Italian spaghetti and meatballs (go figure). Egg noodles, very un-Italian meatballs, and a bottle of ketchup! My mother said she loved her first experience of Italian food.
I was doing the math, 60 to 80 pounds at $20 per pound, that is an expensive wheel of cheese to toss the pasta in, but then again, it is only money.
ReplyDeleteTravel:
DeleteFederico gets it directly from Italy. That wheel lasts a long time. Exquisite!
Once again your meal looks magnificent
ReplyDeleteSpo:
DeleteWe do have a lot of good choices. But, this is the only place for true Italian.
Wow !!! absolutely fantastic blog. I am very glad to have such useful information.
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