Last week I had the great pleasure of dining at Cantinetta Antinori, one of my all-time favorite Florentine eateries. As a starter, I enjoyed a raw artichoke and parmesan cheese salad. It was dressed with the finest olive oil and fresh lemon juice, salt and pepper.
I didn’t get the chance to photograph my salad, as sometimes that just seems inappropriate. But, I haven’t forgotten the salad and today I found a nice primer on how to prepare it.
I didn’t take a photo of my lunch, but I did capture the place and time!