New Year's Eve picspam

for the foodies among you, the Feast of San Silvestro:

pate di fegato e composta d'uva (goose pate with grape jam)

starters:
Culatello di Zibeo con gnocco fritto (fried potato dumplings)
Involtino della Locanda e capesante gratinate (some sort of shellfish dish my companion ate for me oh, the hardships he must face)

pastas:
Ravioli di Fagianella su Vellutata di Pernice (partridge)
Risotto mantecato con funghi porcini e tartufo bianco (risotto with mushrooms and truffles)

soup:
Passatelli in brodo (pasta in broth, but so much better than that sounds!)

beef:
Filetto di Bisonte in crosta con foie gras e ventaglio di Pere (bison in a fois gras crust with roasted pear)

dessert: semifreddo ai maroni con mousse di cachi e melograno (a chilled dessert with persimmons and pomegranates that on any other night I would have devoured. Too full!)

plus prosecco, a white wine, a red wine, and sparkling to finish off the evening. Amusingly enough, when they brought the red around I said "huh, tastes like a Toscana [we had been drinking local wines all week, so this was a surprise]. Sure enough, when we asked -- it was not only a Tuscan red, but a second production from a winery I knew and liked. Yay tastebuds!

There was also a special 'luck for new year's' dish that came after the fireworks and champagne, but it was already Very Late and we had a train to catch the next morning...

( And here are some photos of the evening. )