I mentioned branzino as a must for a future meal at Amali.
The reader should know of other items from the Spring
Menu I covet. One can begin a meal by choosing from a
variety of salumi cuts and dry cured sausages, the latter
ranging from simple garlic, black pepper and white wine
to a more complex mustard, chili and coriander.
Salads include baby lettuces tossed with radishes, herbs
and lemon vinaigrette, or an exotic arahova feta: grapes
agrodolce with dill and dandelion. For pasta try elegant
black and white linguine with fresh calamari and shrimp
in white wine, garlic and chili. Finally, as a main course I
would love to try the rustic-sounding chicken "under a
brick" with fingerling potatoes.
HYLAND
