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“Begin with a Vermouth Amaro in lieu of a cocktail…” Memorable meals recalled by famous names

By Ian Irvine   April 2020

Vermouth in a glass


Lt-Col Newnham-Davis describes a Venetian breakfast:

“Begin with a Vermouth Amaro in lieu of a cocktail. For hors d’oeuvres have a few small crabs cold, mashed up with sauce tartare and a slice or two of prosciutto crudo, cut as thin as cigarette paper. After this a steaming risotto with scampi, some cutlets done in the Bologna style, a thin slice of ham on top and hot parmesan and grated white truffles and fegato alla veneziana complete the repast except for a slice of stracchino cheese. A bottle of Valpolicella is exactly suited to this kind…

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