Bussia

Dinner = Matsutake Truffle White Sauce Pasta + Low-Fat Potato Salad. The pasta uses black truffle sauce from northern Italy, which is really fragrant. As for the wine, I tried Olivier Guyot's Burgundy a few days ago, which goes well with the matsutake! It can bring out the umami flavor! Today, because of the addition of truffles, I used Barolo Bussia, which is also produced in northern Italy. It has a high acidity and goes well with milk. But the umami flavor of the matsutake is not as obvious as the day before, maybe because it has been frozen. ​

They serve traditional Italian food, which tastes pretty good. The environment is nice and the ingredients used in the dishes are good. I ordered a bottle of local wine, which also tasted good and was relatively cheap.

Ever since I fell in love with Italian cuisine, I have to eat one meal every day. This restaurant can fully satisfy my taste buds.

Try some spaghetti with a little red wine, it's a perfect match, what a surprising discovery.

It feels good to have a good pig's trotter.