For lunch I went to Cipriani. The good thing about Cipriani is that it's all Italian. Every single person is Italian. Even the American sommelier is Italian. Everybody speaks Italian. It's a good feeling. I consider Cipriani one of the most refined services that I've ever had in a restaurant. For lunch I had spaghetti a la chitarra with Amatriciana sauce. I had beef tartar. I had fried seafood, mixed. I had also the fresh pasta with the duckling ragú. It was outstanding. Then I got a plate of Parmesan with green olives and I got the whole roasted branzino. It was me and another person. We had several glasses of wine. We didn't get dessert; we had a glass too much of wine, so we were very full. We stayed there like an hour just finishing the wine because my friend ordered a bottle.
Amatriciana is a sauce.