I made some umami tuna steaks for a friend for dinner (thank you Laura Santtini for the recipe). We had a martini as an apéritif before the meal but then wanted another one after we had eaten as well… I guess as a digestif.
After the umami flavour of dinner, my friend asked for something sweet to follow. I rarely eat dessert but I had one or two sweet items to hand – although they were perhaps a little unconventional, not just as a pudding, but also as a martini accompaniment.
On another occasion I dipped some maraschino cherries in some Tobermory dark chocolate which went nicely as a digestif accompaniment.
I do NOT approve of this but some of my friends do…
Cape gooseberries make a nice, subtle citrus accompaniment. I would actually consider serving them alongside savoury martini snacks.
This sweet popcorn went quite nicely with an after-dinner espresso martini.
Even someone like me likes the odd bit of chocolate in the evening, especially during the winter months. Here is a small selection of rough pieces served on a cold, rainy night in Scotland.
Thank you Italy for taking us, once again, to the next level.