Time Out says
Wed Feb 24 2010
Pay attention to the bread baskets and you might learn something: The crunchy, oil-brushed flatbread comes from Sardinia and the soft semolina from Sicily. The best pastas are made in-house: Look for maltagliati in a shredded lamb ragù, or malloreddus studded with mild sausage in a spicy tomato sauce. Pair a glass of Sicilian or Sardinian wine with the grilled pollo picchi pacchi (“chicken in a hurry”), flavored with fresh herbs and pureed olives. Take note, smoke lovers: Pizzas and panini are baked in a wood-burning brick oven.
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