Some evenings arrive already dressed for the occasion. Hundreds of glowing candles line one long communal table, their light caught in cut-crystal coupes and thrown across dark, polished wood. This was La Cena di Diamante — a private dinner authored for OGER Business Club, where haute tailoring, the wines of Antinori, and a kitchen devoted to its craft were gathered under one warm, golden roof.
The idea of the diamond ran through the night like a thread. At every place setting waited a black velvet jewellery box, and inside it not a jewel but a bite — a diamond-shaped amuse-bouche, offered the way something precious is offered. From there the courses unfolded slowly, in the Italian way: a heirloom tomato crowned with a savoury ricotta ring and aged balsamic, seared scallops resting over white asparagus, handmade ravioli in a creamy reduction, and a faceted white-mousse dessert scattered with edible petals.
