It was time to treat the eAccountable team to lunch, so last Friday we went to Osteria Marco. This is a restaurant from chef-owner Frank Bonano that has always been a great place for me to partake.
And being all about Charcuterie Style, of course we ordered meat and cheese. The meat was Speck, Bresaola a red wine cured beef and Lonza a white wine cured pork. Only the Speck is imported as the rest of the meats were house made.
The cheese charcuterie featuring the house made burrata, a sinfully sweet blue and some other great cheeses I was too busy eyeballing the plate to keep up with the description. I shifted gears for lunch selecting the rabbit gnocchi instead of my normal lamb meatballs.
The rabbit was served “pulled” and in a luscious sauce with the gnocchi. We also split a wonderful Oltre Rossa Toscana a Syrah from Italy. We left full, happy and with another Charcuterie Style entry.