Pietrasanta Singapore

Pan-Seared Tenderloin with TartufoPoggio Sant' Enrico 2001

Perfectly seared tenderloin with shavings of white truffles, accompanied by a lovely sangiovese (100%) by Carpineto. The stuffed portobello, trippa and pici with wild boar ragout before the mains were excellent.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s