The big guy in front of me has stood firm for thousands of years. After it was built, he suffered four major earthquakes in AD 442, 1231, 1255 and 1349.

Fortunately, the earthquake did not cause it to collapse. Researchers discovered that below was an elliptical ring base made of rock and concrete, and a sandy layer. This genius design is very good to disperse pressure and buffer shock waves.

Unfortunately, the world has changed. Now all we can see is an irregular and incomplete structure with a slightly higher side and a lower side. The most serious damage was due to man-made damage. In the long years after the demise of the ancient Roman Empire, this place once became a quarry.

Sculptures, marble, and even walls have been demolished for use in other buildings. Today, almost all old buildings in the city of Rome have stones from Closse.

After a while, I was hungry. As a food country, Italy has nine Michelin three-star companies, including Da Vittorio, a subsidiary of the catering giant Cerea family.

Once this family only runs a one-star restaurant in the northern mountainous area, with five sons. Under the long-term planning of my mother, they were trained as chefs, sommeliers, and senior hotel managers.

After 20 years of dormant research, people's impression that Italian cuisine is not good at seafood, because this historic breakthrough gloriously won the second star.

Now the children have already built a scale of the family business, moved out of the mountainous areas, bought the entire manor outside Rome with a large amount of money, and each performs its own duties to build a top hotel. In a few years, the restaurant has won the five-star Rolei Chardon, becoming the benchmark for the 35-star match in the world.

Not only a hotel, overseas restaurant, vacation villa, and chef school are also blooming everywhere. More than 50 years of hard work, long-term planning, meticulous layout, and unparalleled talent make Cerea the richest chef family in Italy.

More legendary than a TV series!

The gate of the black manor slowly opened. After the car drove in, it turned three or five bends along the hillside. On both sides were wooden bridges, lakes, and football fields that flashed across the board. Stopped and climbed up the flower paths. Before entering the door, the long entrance ceremony alone felt like the sea when you entered the wealthy family.

The hall was also decorated with flowers on that day, with giant silverware on the coffee table, and precious handmade crystal lamps hanging high. The son Francesco led Johnson to take the seat by the window, and his daughter Rossella introduced that she specially prepared special      chef                                                                                           �

This feeling is down-to-earth, which is equivalent to buying a piece of clothing on Taobao and Jack Ma comes to deliver the goods in person.

Looking at the old lady's gentle smile, Johnson Seng secretly lamented that his family was a big business but was still working on the front line. He was polite and sincere in reception of guests, which was truly respectable.

A simple exchange and start serving, unlike most Michelin restaurants that want to please guests, a long list of fingers    foods are included in the regular menu, and only two are available here.

Watermelon decorated with sturgeon caviar and corned beef tart made into ice cream. The spirit of using sturgeon caviar as an appetizing snack, the creativity that subverts the appearance and taste of the fixed mindset, and the pattern is evident.

Two red cherries served on the appetizer were placed in an ice bowl, held with green leaves, and decorated with cocoa pellets. In the shell of the cherry curry, there was delicate foie gras, which was like solidified cream when melted. When it was silky, it was not fishy or sandy, and it was very delicate.

Digging the whole piece of foie gras into a ball is a waste of material and difficult to shape. This move reminded Johnson of the tofu balls cut by Huang Rong with internal force and stewed ham with stewed soup for Hong Qigong. It is quite similar in style.

Then the dry ice fog in the silverware was filled with mist. The waiter pushed the small mill like grinding tofu, twisted the foie gras paste layer by layer, and the frosted spoon piled the foie gras into the plate. With the cold air of dry ice, the foie gras paste did not melt or stick, from serving to entering the mouth, no more than one minute.

The auxiliary ingredients for the base are candied roses, and the sugar particles condense on the petals like dew. A bite of foie gras sauce is still unsatisfactory...

Rub your mouth, taste the aperitif, and the signature foie gras trilogy ends here, with cherries and roses as a combination of fine ricotta cheese, like a potted vegetable plant, is decorated with ten kinds of sweet and sour vegetable roots, and even purple carrots are cleverly cut out of whiskers and leaves, and the sauce is drizzled with bright color carrot curry sauce.

If Michelin star-picking is an exam, then da      vitorrio has indeed studied the question bank thoroughly. Rose foie gras paste shows the molecular food creativity that Michelin has advocated in recent years. The visual interaction of dry ice fog fog is eye-catching. Microvegetables are a new trend in recent times. Even every leaf on a mouthful of cheese with a large bottle cap is exhausted.

It is not surprising that peach rum is made into foam curry. What is interesting is that it is placed in a cocktail glass, digging down the silver spoon, digging out a few fresh pink red shrimps, and smiling knowingly, as if finding a treasure.

A white plate that is as slender as a sword, holds two slightly fried prawns, spread the bottom of the lemon sauce, sprinkle fennel and powdered peppers.

The process of eating seafood in Italy was cleverly replaced. After serving, the waiter carried a bowl of lemon ice pellets on the shrimp. The small ice hockey melted slightly when it came to heat and created a dynamic beauty.

The coldness of the lemon ice hockey in the mouth is mixed with the scorching chili powder and the spicy aroma of fennel. The shrimps are big enough and are about the size of ordinary lobsters. Even the sea crayfish is rarely so large.

I found that the selection of ingredients here is not a different story, but uses conventional ingredients to the extreme. Whether it is foie gras or shrimp, I have the confidence to say:

I'm the best local!

The shrimps are big enough, but the eels are very mini. The shape of a copper pan is a circle smaller than a teacup. A piece of eel is decorated with hazelnuts, and the bottom is covered with mini asparagus buds.

The food was very satisfying, and the waiter opened a bottle of 10,000 euros of the treasured wine king Marseille, everybody, come on the spot!

In the tender green fennel soup with olive oil, a white fish, a smoked and charred toast and vegetable sprouts, the meat is so tender that it can be entered into the mouth without cutting it with a spoon as a knife.

Tomato white bean pasta and fried red mullet are classic Italian dishes, with fennel echoing the previous dish, making the fried and sauced dishes more refreshing, and the pasta is cooked just the right heat.

The two beautiful ladies served on the spot, poured fresh pastry with butter and dipped it in full crisp rice, and cut it into hot fresh cakes. Finally, they pushed a whole truck directly, with more than 30 different flavors of chocolate candy beans!

Recalling the daydream of dreaming of all the chocolates in the contracting mall when I was a child, I walked in and said proudly: "Don't want these two, pack the rest!"

The twelve dishes are flowing and the people are satisfied with their eating. They can only say that the vitorrio is worthy of the Italian cuisine benchmark.
Chapter completed!