So dinner last night was back at the villa, after all it's not often that we can eat in this quality of restaurant back home so taking all the opportunities while they are right in front of us.
The Guinea Fowl was just a perfect small dinner, we opted for just a main Nhooooo to the antipasto and Nhooooo to the pasta course tonight.
The fowl is wrapped in black pig culatello cooked in the Po river mud and in true theatre it was presented on a side table and the head waiter open the clay to reveal the moist bird and proceeded to debone it and present it to us with some beautiful veggies from the garden and it tasted better than it even looked on the master-chef show...
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