Most-loved dishes
AI summary of what 8 dish mentions say about the food
“As a main course, octopus à la Bourguignon. Bourguignon usually accompanies escargots in France — we showed you that during our Paris series — butter with parsley and other things. Here it's used as a liquid sauce that surrounds this island of potato cream. Then there's the octopus and truffle. Plus, this is a half portion — we ordered one octopus for two. The two half portions still look like a full dish. Proof that this restaurant not only serves food at a certain level, but the portions are trattoria-style. The octopus is spectacular — so tender you can't tell where the potato cream ends and the octopus begins. The Bourguignon sauce works great with octopus too, the truffle is noticeable and adds that earthy touch. Another good dish.”
What creators say
1 creator has covered Azighe Osteria a Metà. Most active: Where The Foodies Go
- Where The Foodies GoLoved
L di LIVORNO - Livorno Food Tour - 🇮🇹 "L'Italia dalla A alla Z" 🇮🇹 - Episodio 11 · @ 19:06
A creative osteria where two halves — Simone and Francesca — offer innovative, abundant, and delicious dishes at a fair price.
Dishes mentioned
Burro Montato con Polvere di Cappero
The whipped butter with caper powder has arrived and I already know we're going to ruin ourselves. Butter is happiness. How do you describe happiness? To be happy you have to live in the present. The wise man is the one who, while eating, thinks: 'How beautiful it is to eat?' With that caper powder on top that makes it a bit savoury. Guys, happiness — caper flavour.
Supplì di Riso alle Erbette con Maionese di Ricci di Mare
As an amuse-bouche, they brought supplì of rice with herbs and sea urchin mayonnaise. A ball of sea and land — the sea urchin mayonnaise is atomic. As we always say, the amuse-bouche is the restaurant's business card, and here they've already made themselves known without shame.
Cambrioche Tostato con Falso Foie Gras di Anacardi e Salsa di Ippocrasso
My appetizer arrived — toasted brioche with fake foie gras made from cashews and hippocrass sauce. For those who don't know, hippocrass is an ancient drink made of red wine with honey. We ordered this because it's a fake foie gras — we eat everything, but if there's one thing we try to avoid for the living conditions of ducks, it's foie gras. So tonight it's fake foie gras. We wanted to taste the texture, which is exactly like foie gras. Of course it doesn't taste like foie gras. This hippocrass sauce is very interesting — it's sweetish, so it goes well with the fat of the cashew.
Torre di Acciughe Ripiene di Caprino, Arancia e Finocchietto con Maionese al Limone e Cipolle Marinate
I have a tower — a stack of anchovies stuffed with goat cheese, orange, and fennel, with lemon mayonnaise and marinated onions. This dish is for Ale, who's a fanatic of goat cheese, but also for me, because I'm a fanatic of anchovies. It's a dish for both of us. The frying is really dry, the anchovies are nice and meaty, you can taste the goat cheese cream, the orange, the lemon mayonnaise and the onion help degrease everything. You could eat a thousand of these? Luckily I only have seven, so I can try other things.
Risotto Affumicato, Nocciole, Funghi e Castagne
Smoked risotto with hazelnuts, mushrooms, and chestnuts. Pure autumn — it's rich, the smokiness is very light. A walk in the autumn forest.
