Conquering Caesar

Floriano estimates that he has made millions of table-side Caesar salads in his career. Truly a maestro of technique and taste. I don't find the theater of table-side interesting normally unless the preparer exudes confidence and has good moves. Floriano is filled with both. The egg, salt, garlic, oil, lemon, tabasco whipped to an aromatic frenzy just before the willing Romaine is tossed in it - heaven. No store bought croutons or pre-grated Parmigiano Reggiano either. The rest of the meal equally amazing - pear and gorgonzola sacchetti in Vodka sauce, chestnut risotto with Parma ham, Valpolicella, Venetian (like Floriano) lemon tart, espresso. And great friends. It doesn't get better. Buon Compleanno, Giovanna!!