Osteria Francescana, Modena, Italy

Photographs from my meal in  Italy , Modena, at Osteria Francescana, on September 12, 2011.

House made bread

1st Course: Prawn in tempura flakes, grilled bell pepper sauce

Amuse Bouche: Shot glass of almond granita, bergamot, cream of coffee, capers

Grissini

2nd Course: Italian lily "frog pond" - caviar, small white fish, oyster purée

4th Course: Guitar string pasta cooked in burnt calamari broth, finished with Fines de Claires oyster purée and extra virgin olive oil

3rd Course: Bacalao, olive purée, capers, almond bread crumbs

5th Course: "An eel swimming up the Po" - Freshwater eel, apple purée, polenta purée

6th Course: Normandy Oyster reduction, raw lamb, salty fingers, green apple ice

Table for two

7th Course: Foie gras marinated in soy miso with oyster and sesame center

8th Course: Intense concentration of Ossobucco "Milanese style," saffron oil, crispy rice

9th Course: Morel mushrooms stuffed with Regnani cotechino in intense morel broth

10th Course: Herb-crusted lamb and mint with baked potato

11th Course: Reconstruction of a glass of sangria

Petits fours

Chef Curtis Duffy after a long meal at Osteria Francescana

1st Course: Memory of a mortadella sandwich

House made bread

House made rolls and grissini

2nd Course: Massimo Spigaroli Culatello, aged 42 months

3rd Course: Savory bite of leeks, shallots, and truffles from the hills of Bologna

4th Course: Five ages of Parmigiano Reggiano in different textures and temperatures

5th Course: A compression of pasta and beans

6th Course: Tagliatelle with ragu

7th Course: Tortellini served in "Bianca Modenese" Parmigiano Reggiano sauce

8th Course: Boiled meats … not boiled

9th Course: Mora Romagnola short ribs lacquered with traditional balsamic vinegar of Modena

10th Course: Foie gras crunch with almonds from Noto, igp hazelnuts from Piemonte, injected with 40-year aged balsamic vinegar

10th Course: Foie gras crunch with almonds from Noto, igp hazelnuts from Piemonte, injected with 40-year aged balsamic vinegar, interior shot

80-year aged balsamic vinegar from Modena

11th Course: Vanilla gelato served with Dr. Levi's sour cherry confit, topped with 80-year old balsamic vinegar from Modena

11th Course: Vanilla gelato served with Dr. Levi's sour cherry confit, topped with 80-year old balsamic vinegar from Modena, overhead shot

Book shelves at Osteria Francescana