|Chef Giorgio Rapicavoli giving us his charming smile.|
|Chef John Richards from the Miami Culinary Institute|
welcoming us alongside Jelena Todorovic Meisel and Pieruccio
Riccobono from Casa Vinicola Zonin.
|Blue Crab Dish|
Excited for dessert, I was giddy to find out to hear Rapicavoli was treating us to one of his most popular: the Dirt Cup, a messy yet decadent combination of Nutella, chocolate and salted caramel. Like many of his dishes, it was a mind-blowing concoction of sweet and salty proportions. He explained how it was not difficult at all to make, yet people loved it. It is very easy to taste why. Rapicavoli also shared an inspirational thought he followed; one he learned when he first started his career: You must strive to make your rent in a day and then the rest will fall on its own. Dessert was paired with Castello D'Albola Vin Santo, a sweet-tasting ending to a perfect meal.
|All wines were spectacular! Here is my|