Zafferano, Parte Seconda (i.e. Part 2)

Following from the previous post featuring the main courses in Zafferano's Semi-Buffet Lunch, these were the antipasti selections. 

The Pan Seared Tuna encrusted with black pepper was pleasantly fresh and meaty, with just the right balance of pepper crust to provide flavour.

The Salad Station with mesclun greens, capers, croutons and pickles, generic stuff but fresh enough.

Clockwise from top left: Boiled Broccoli florets, Marinated Artichokes (urgh, I hate those), Boiled Beetroot (also hate that), and Julienned Carrots

The Pickled Section clockwise from top left: Borretane Onions, Sundried Tomatoes, Marinated Black Olives, Marinated Mushrooms, and Marinated Green Onions

The Liver Pate, while creamy, smooth and rich, isn't something I like.

The Hard Boiled Egg, filled with salmon mousse and topped with fish roe, was an acquired taste. The salmon mousse was very very rich and very fishy. I didn't quite take to this.

The Seafood Cous Cous & Vegetable Salad tossed in a dill and lemon dressing, had light and bright, clean overtones. This was alright.

The Tomato Cucumber and Red Onions Salad was piquant, with a mild sweetness and bite from the red onions. Simple and nice.

The Shrimp Salad with celery, peppers, mangoes and chilli, was refreshingly fruity and spicy. I liked this.

The Beef Tongue with salsa verde, was also another dish for "sophisticated" palates. I haven't quite gotten around to bear to eat the tongue of mammals yet.

The Pork Knuckle Jelly also had a clean light taste, but the dish wasn't quite my cup of tea.

I loved the Parma Ham, silky ribbons of decadent fat and cured meat. My second favourite starter. Strictly as a matter of preference, I didn't like the Mortatella as much.

The accompanying Pickled Olives, of the black and green variety, as well as Sundried Tomatoes, to complement the cured meats. I love them all.

The Vitello Tonnato, sliced veal blanketed with a layer of tuna mayonnaise, and served chilled, was rich and creamy. This was a hit with all of us.   

The Marinated Seabass with olive oil and lemon, topped with toasted almond, rose pepper and arugula was delicate and simple.

The Smoked Chicken with parmesan, arugula and cherry tomatoes was my favourite antipasto. I loved everything about this dish. I loved the flavoursome chicken, pungent salty cheese, sweet tomatoes and peppery arugula.

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