Originally, we were headed to Cyprus, but the porch was full, so we decided to keep on walking. We ended up at my favorite restaurant in Campbell, Tigelleria. We started with the tigella and dips they bring to every table. Tonight’s selection was hummus, sun-dried tomato, and olive (bummer, no carrot, my favorite).

Raju picked out a wonderful bottle of wine, Ca Fiui from Veneto, Italy. It was an organic wine made with a blend of Corvina, Molinara, Rondinella, and Corvinone grapes. At $60 this might be one of my favorite bottles on their list.

We split the bolognese, another hit. Much tastier than this picture makes it look.

To finish off the meal, we split the Stella Alpina cutting board (Tigelleria is known for their cutting boards). This one had salamino cacciatore, bresaola, and speck for the meats, two cheeses – fontina and aged monte veronese, potatoes that were out of this world (they say it is simply roasted with olive oil and rosemary, but mind never taste that good), and 3 dipping sauces – chestnut honey (Raju’s favorite), quince paste, and an onion and raisin jam (heavenly – obviously my favorite).

See why this is one of my favorite spots in town?

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Dinner by Courtney