Piglet Wine Bar
The kitchen in Piglet has to be the tiniest kitchen in the capital. And yet, somehow, this little working room manages to send out plates of food that are big with bold tastes and textures. Piglet operates a form of quantum cooking, where minuscule space equals massive flavours. Match those flavours with the superb wines that Enrico Fantasia and Thibaud Harang import, and you have all you need to make a great dinner in Piglet.
The best strategy here is to start with a plate of little snacks – meatballs on sourdough; duck gizzards; lardo with anchovy; cured ham with capers; smoked eel with bean purée – and then proceed on to a plate of pasta – orecchiette with roasted peppers; cavatelli with white ragu – and let the owners choose wines to match the food. The room is ramshackle, the charm is pretty irresistible.
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