The Foodler renamed

Alright, so much for the foodler. I realized that the name is a dime a dozen on google, and honestly, doesn't this sound better anyways. So, new name: Food Presse

Trattoria Il Panino - Boston's oldest Trattoria and my local italian favorite

This past sunday, I once again ended up in the all too familiar trattoria off Hanover Street in the North End. Trying to count back, this must be the 6th or 7th time I sat down in the little family restaurant to order extra balsamico as my friends wait for me to mix the right amount with olive oil, salt and crushed red peppers. Yet, this trip is was I will not forget for a while.

While the Gnocci alla Sorrentina and the Pollo alla Valdostana are things I know to be good, the special I ordered this time took me by surprise. Having not nearly enough mental capacity to remember the name of the dish, it simply consisted of a grand veal chop in a brandy sauce, with two mozzarella and mushroom stuffen cannelloni's and sauteed spinach on the side. Ordering it, I figured it would be quite nice, but for what I got, "nice" would be a blatent understatement. The veal was cooked to perfection, moist and in a way, almost silky. It was covered in simple seasalt to give the crust a slight salty crunch, but not so much that I would have to grab for the wine. The brandy sauce, I honestly don't even have the words to describe it. All I know is that it felt like a little bit of heaven served on a plate...

Now, I am not one of the few people on the planet who know a lot about wine, or even one of the people who know enough about it to know what they are ordering all the time. Yet, I know that red wine is served at room temperature...or is it? Introducing Lambruso, a wine that supposedly first gained popularity in the US during the 1970's.
What we have here is a slightly sweet rose of sorts, but not of the sort I have seen before. For starters, it isn't rose colored at all - its a deep red!!? Secondly, its not that sweet either, but tastes a little bit of plum and honey, with the strong finish of a normal red wine. If things would go according to me, I'd replace all breezers and mike's hards with this summery wine, even drink it out of a can, thats how good it is, but somehow it just doesn't fit the description of wine for me...

The Foodler created

Hi,

I've finally gotten around to creating this site, "The Foodler". The intention behind this is to primarily, for now, serve as a website where I can post information and reviews about food in general, and in the Boston area, where I live right now.