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January Saturday at Incanto

r
Robert Lauriston Jan 30, 2005 01:32 PM

Took a friend to Incanto for her birhday. She and her boyfriend aren't big eaters so we ordered a bit lighter than usual, then ended up pigging out on dessert.

Movia sparkling rose (100% pinot noir), even better than the brut

amuse of chicken liver pate on toast

appetizers:
- olives
- beet and orange salad
- shaved fennel and apple, wonderful idea
- new potato and beef tripe salad
- lentil soup, light and simple

Palari Rosso del Soprano (nerello mascalese & nerello capuccio)

pastas:
- bigoli all'Amatriciana, killer thanks to the housemade guanciale
- handkerchiefs with boar ragu, good but not as unctuous as the usual pork
- maccheroni spinati with chard, pine nuts, & currants

Valle dell'Acate Cerasuolo di Vittoria 2002

secondi:
- Sardinian shellfish stew
- "Il Peposo," beef stew (Google "Peposo Brunelleschi" for the story)

Ca Rossa Brachetto 2003

desserts:
- rice pudding tart
- "macchiato mousse," mocha mousse with a layer of cake topped with whipped cream and served in a coffee cup, best new chocolate dessert I've had in a while, the cake layer's a stroke of genius
- ginger marsala cake with ginger compote
- pear crostata with a sweet gorgonzola sauce, incredible flavor combination though the pastry needed work
- grapefruit-Campari sorbetto, perfect cleansing taste to end the meal

That sorbetto reminded me of Barolo chinato so I ordered a glass and it was a great pairing.

No panna cotta! The pastry chef wanted a change.

  1. c
    Carb Lover Jan 30, 2005 01:45 PM

    Thanks for your report, Robert. Apps sounded pretty basic (except for that tripe salad), but the rest of the meal sounded appealing to me. Mousse and crostata sounded great.

    Questions:
    1) What is the shape of bigoli pasta?
    2) Can you elaborate on the rice pudding tart in terms of what it consisted of and how it tasted overall?

    Thanks.

    1 Reply
    1. re: Carb Lover
      r
      Robert Lauriston Jan 30, 2005 02:15 PM

      Bigoli's a long extruded pasta, something like fresh spaghetti, traditionally made with whole wheat flour.

      I forgot I stuck the dessert menu in my pocket:

      - rice pudding with mace-infused caramel & blood orange (actually I think it was just in a mold, not a crust)

      - chocolate macchiato mousse with cocoa nib biscotto

      - ginger marsala cake with apple compote & spiced creme fraiche

      - bosc pear crostata with port reduction & gorgonzola dolce semifreddo (wasn't a sauce, it melted before I got around to trying it)

      - Campari-grapefruit sorbetto with candied citrus

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