Nothing beats dining in another country when you have gracious hosts to show you the best places.  For our third and final night in Milan, we drove out a bit to a town called Masate to dine at Alessandro Ristorante (In Campagna).  The place and the meal are what I would call rustic northern Italian.  You would never find food, decor, or people like this at any typical Italian restaurant in New York, and all three factors were part of what made this meal extra special.  The proprietor was generous enough to show me the back yard, and even one of his prized white truffles.  The meal was outstanding, and the company made it the most memorable meal of the trip.

For more, visit Alessandro Ristorante on Facebook.

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I recently had the opportunity to travel abroad for work, our destinations Milan, Italy, Markdorf, Germany.  Much of the time was spent working with our partner companies – doing what we do – but if there’s one thing we can learn from the Europeans it’s to take time to enjoy our meals.  Far too many meals are eaten on the go, or at our desks.  Do we even notice what we’re eating?  Do we take the time to enjoy it?

On our first day in Milan we spent maybe two hours at A Santa Lucia, a very popular, famous, and delicious spot in the heart of the most stylish part of the city.  Many of the patrons were business lunchers, like us.  The beauty of the Milanese in their way of dressing themselves, is it seems effortless.  Men don’t look stuffed into their suits.  Women wear heels as easily as we wear sneakers.  And there’s a certain comfort that is obvious in the way they tie it all together with a modest plate of pasta, or in my case, probably the best eggplant parmigiana I have ever tasted…

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]]> http://cutandbasted.com/2011/12/05/a-santa-lucia-milan-italy/feed/ 0 Vittoria Wouldn't Let Me See The Price of the Meal sdjacobs77 Famous Faces Eggplant Parmigiana Guerino Got The Eggplant Too White Jacketed Waiters Seem to Love Their Jobs It's Ok To Dine Alone Bolognese Pasta Escarole A Little Bit of Everything More Famous Faces Including Former Prime Minister, Silvio Berlusconi Ricotta Cake | One of the Best Pieces of Cake I Have Ever Eaten...EVER! Photography is Welcome Vittoria Wouldn't Let Me See The Price of the Meal Lunch Comes to a Close A Santa Lucia, Milan, Italy http://cutandbasted.com/2011/11/29/gravy-bowtie-bowties/ http://cutandbasted.com/2011/11/29/gravy-bowtie-bowties/#comments Tue, 29 Nov 2011 14:15:59 +0000 Sam Jacobs http://cutandbasted.wordpress.com/?p=335 ]]> via downeast + out

*You may notice that lately there has been a lot of GRAVY.  I’m still working out the details of how I ultimately want this site to look.  I have a number of photographs that I am preparing to share, but sometimes life just gets in teh way of blogging.  Anyway, fret not friends.  I plan on making this site considerably more interesting in the new year.  In fact, a lot of things may get more interesting…

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Happy Thanksgiving!!

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via Travel Well

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In the few weeks since I started Cut + Basted I’ve had time to think about what I really want to do with the site – what’s the image I want to portray?  What sorts of articles and photos do I want to share?  Do I need to post every day, a couple times a week, or do I just take my time with it and post only what I feel is quality, and true to the purpose of the site?

In an ideal world these would have been things I would have figured out before launching the site.  But I’m not perfect, the world is not perfect, and I’ve had fun with what I’ve posted so far.  But I digress…I have had time to think about these things, and I think I know where I want to take Cut + Basted, and what I hope to achieve from there.

Be patient.  Over the next few weeks I will be visting lots of restaurants in New York City, Italy, Germany, and perhaps even New Jersey, Massachusetts, and Pennsylvania.  I will take lots of photos; some of which I will share with you.  What these photos will show shall remain in my head for now.  But I do think you will enjoy.

Thanks for reading.

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via Enthusiasm Documented

via Cafe Apostrophe

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