Mooooove Over, Fillet Mignon

After exploring Bergamo with my friend/tour guide yesterday, we ended our adventure at Damimmo in Citta' Alta. This is one of the top restaurants there (reservations were made 2 weeks in advance) and I have to admit, the food was over-the-top excellent.

We started off with a traditional polenta and salami dish. The polenta, which they're crazy about up there, was completely unseasoned and had a rich and raw taste to it. It went perfectly well with the salami, which was buttery and flavorful. A perfect pair. 

Next came the - gasp - steamed cow cheek. I pointed it out on the menu jokingly once I saw it and was given a deliciously descriptive lecture on the virtues of this dish. 

Well, he was right. Now that I've had it I can never go back. It was that smooth, melt-in-your-mouth kind of tender that you can't get anywhere else. Absolutely outstanding and further strengthened my resolve to keep trying things that creep me out. 

Chow, 

Monica