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The shoulders from the little pigs — a little pig is, in Italian, a maialino — tasted of perfection, tender and sweet beneath their crackling crusts of skin scented with rosemary, fennel seed, salt and pepper.
The schnitzel was its peer: smoking hot, pounded center-cut pork sautéed to perfection — tender on the inside, radically crunchy outside — alongside a peak of mashed potatoes with caramelized onions, all touched by a Granny Smith apple cream sauce.
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Calamari, grilled to perfection and perfectly tender, conjured memories of the Amalfi Coast.
Ramos's technical execution is impressive, and his strongest suit is proteins, cooked to tender perfection.
A starter of squid grilled with lemongrass and olive oil was tender perfection.
The Southern-fried quail, browned until nearly black, looked overcooked, but it was perfection, moist and tender.
And the poached pear was perfection, cooked until tender in white wine, juniper berries, spices and honey, and not mushy in the least.
Roasted squab and foie gras (cooked to tender perfection) came with shiitake and oyster mushrooms, celery root, carrots and a natural jus.
The best dish in a cliched list are lamb chops lollipopped into unnatural perfection, the supremely tender meat slicked with the polyglot saltiness of miso and gochujang.
The little mermaids were available, however, and they were delightful -- a corps of herbed shrimp, their tails wrapped in rice paper and fried to tender perfection.
Slightly more substantial was grilled quail, cooked to tender perfection, a mahogany-colored island in a sea of French lentils and frisee.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com