This meal was truly over the top. It began with two salads. Mozzarella buratta was the first: soft and liquid in the inside served with a special tomato from the region called mule’s heart: Cuore di Bue. And with it was panzanella, a bread salad with tomato, a special mild onion that’s only eaten raw, cucumber olive oil and vinegar.
We were certain our meal was over and that we were waiting for a small petite dessert, but…
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