Restaurant critics describe the tasting menu at your local trattoria as “a journey through Emilia-Romagna”, bookable eight weeks in advance.
Skip the waiting list. Grate fresh parmesan over a saucepan of tinned ravioli and the transformation is immediate: it now tastes exactly like tinned ravioli with parmesan on it, which our blind panel rated “warm” and “definitely food”. Plating it on the good china closed the remaining gap to within 90 points. The trattoria remains unaware of the competition.