This big guy in front of him has stood for thousands of years, and after it was built, in addition to lightning and fire, it suffered four major earthquakes in 442, 1231, 1255, and 1349 AD.

Fortunately, the earthquake did not collapse it. Underneath is an elliptical annular base made of rock and concrete, as well as a layer of sand. This genius design is very good at dispersing pressure and cushioning shock waves.

Unfortunately, all that can be seen now is an irregular, incomplete structure that is slightly higher on one side and lower on the other. The worst damage was caused by man, and for a long time after the fall of the Roman Empire, it became a quarry.

Sculptures, marble, and even walls were torn down to make use of other buildings. Nowadays, almost all the old buildings in the city of Rome have the stone of Klosser.

As a gastronomic powerhouse, Italy has nine Michelin stars, among which Da Vittorio, owned by the restaurant giant Cerea's family, is no1.

In the past, the family only ran a one-star restaurant in the northern mountains, with five sons, and under the mother's long-term planning, they were trained to become chefs, sommeliers, and senior hotel managers.

After 20 years of dormancy, he changed the impression that Italian cuisine was not good at seafood, and won a second star for this historic breakthrough.

Now that the children are grown, the family business has been built into a large scale, moved out of the mountains, and bought an entire estate on the outskirts of Rome, each doing its own job to build a top-notch hotel. Within a few years, the restaurant won three stars, and the hotel won the Relais & Chchoto five-star, becoming the benchmark for 3+5 matching in the world.

Not only a hotel, but also overseas restaurants, holiday villas, and chef schools are also blooming everywhere. More than 50 years of two-generation hard work, long-term planning, meticulous layout, and unparalleled talent have made Ceraa the richest chef family in Italy.

More legendary than a TV series!

The gate of the black manor slowly opened, and after the car drove in, it turned three or five bends along the hillside, lined with flashing wooden bridges, lakes, and football fields. Stop and walk up the stairs along the flowery flower path, before entering the door, this long entrance ceremony alone has a feeling of entering the wealthy house as deep as the sea.

The hall is also furnished, decorated with flowers that day, giant silverware on the coffee table, and precious handmade crystal lamps hanging high. His son, Francesco, led SC Johnson to a window seat, and his daughter, Rossel, introduced that a Special Chef Table had been specially prepared, and her grandmother had served her guests.

This feeling, in terms of down-to-earthness, is equivalent to buying a piece of clothing on Taobao, and Ma Yun personally comes to deliver it.

Looking at the grandmother's warm smile, Johnson secretly sighed that his family is big but he is still working on the front line, and he is polite and sincere in receiving guests, which is really respectable.

Simply talk and start serving, unlike most Michelin-starred restaurants that come with a long list of finger foods on top of the regular menu to please guests, here only two servings are served.

Watermelon garnished with sturgeon caviar, and corned beef tart made into ice cream. The courage of using sturgeon caviar as an appetizer and the creativity of subverting the stereotype of shape and taste can be seen in the big pattern.

The appetizer is served with two red cherries, placed in an ice bowl, held with green leaves, and garnished with cocoa nibs. In the shell of the cherry gel, there is delicate foie gras, which is like clotted cream in the mouth, and when it melts, it is as smooth as chocolate, not fishy or sandy, and very delicate.

Digging the whole piece of foie gras into a ball can be described as expensive and difficult to shape, this trick reminds Johnson of the tofu balls that Huang Rong cut with internal force, and the ham stew soup to make the bright moon night of the 24th Bridge for Hong Qigong, which is quite similar.

Then the dry ice mist in the silverware was thick, and the waiter pushed the small mill like grinding tofu, and spun down the foie gras layer by layer, and the frosted spoon neatly piled the foie gras into the plate, and the foie gras did not melt or stick to the cold air of the dry ice, and it did not take more than a minute from serving to mouth.

The adjuncts for the bottom are candied roses, and the white sugar grains are condensed on the petals like dew, and the foie gras is still unsatisfying......

Wipe your mouth and savor an aperitif, and end the signature foie gras trilogy, with cherries and roses. The delicate ricotta cheese is decorated with ten kinds of sweet and sour vegetable rhizomes like a vegetable pot, and even the purple carrot is delicately cut out of the whiskers and leaves, and the sauce is drizzled with a brightly colored carrot curry sauce.

If Michelin stars are an exam, then Da Vitorrio has really studied the question bank thoroughly, with the rose foie gras showcasing the molecular gastronomy ideas that Michelin had admired in previous years, the visual interaction of dry ice mist eye-catching, and the microscopic vegetables being the latest trend, with every leaf on a mouthful of cheese the size of a bottle capped.

It's no surprise that the peach rum is frothy gel, and the interesting thing is that it is placed in a cocktail glass, and the silver spoon digs down to dig out a few fresh pink red shrimps, and smiles as if they have found a treasure.

A sword-like white plate holds two lightly fried prawns, with lemon sauce on the bottom, sprinkled with fennel and powdered chili pepper.

In Italy, the process of eating seafood and squeezing lemon juice is cleverly replaced, and after serving, the waiter carries a bowl of lemon ice cubes and sprinkles it on the shrimp, and the Xiaoice balls melt slightly when heated, resulting in a dynamic beauty.

The coldness of the lemon ice puck in the mouth is mixed with the heat of paprika and the spicy aroma of fennel, and the shrimp is big enough to be Q bomb, about the size of an ordinary lobster, even if it is a sea shrimp, it is rare to see such a large one.

I found that the selection of materials here is not different, but the use of conventional ingredients to the extreme, whether it is foie gras or prawns, I have the confidence to say:

I'm the best in the locals!

The prawns are big enough, but the eels are very mini. A brass pot smaller than a teacup, a piece of eel dotted with hazelnuts, and a mini asparagus sprout on the bottom.

The food is very enjoyable, let the waiter open a bottle of 10,000 euros of reserve wine king Macedo, everybody, get high!

The white fish in the broth dripping with olive oil, blackened toast and vegetable sprouts garnish, the meat is so tender that you can use a spoon as a knife to cut it.

Tomato and white bean pasta and fried red mullet are a classic combination of Italian cuisine, and the fennel is decorated with fennel to echo the previous dish, giving the fried and sauced dish a touch of freshness, and the pasta is cooked just right.

Two beautiful young ladies served on site, fresh puff pastry poured into cream dipped in full of crispy rice, hot fresh-cut cake. In the end, a whole car of more than 30 different flavors of chocolate jelly beans was directly pushed!

Recalling the daydream of fantasizing about all the chocolates in the contractor's yard when he was a child, Long Xinghu walked in and said arrogantly: "Don't do these two, pack the rest!"

With 12 dishes flowing down and satisfying meals, it can only be said that Da Vitorrio is worthy of the name of the benchmark of Italian cuisine.

What touches SC Johnson the most is the family's century-old development philosophy, and the willingness to use several generations of efforts to innovate and develop local cuisine, and to achieve the ultimate in this field, is it worth reflecting on some restaurants that are eager for quick success and quick success?