Hailing from Lodi, Italy, Federico Comacchio helms the kitchen at Gioia Ristorante e Pastificio, showcasing a rotating menu of regional Italian dishes and housemade pastas including roasted hen ravioli with Tuscan kale and chickpea tagliatelle served with sea urchin and clams. The really hungry can order the Orecchia di Elefante for two, a breaded double veal chop served on a wood platter with roasted potatoes and arugula. Just make sure that you'll have enought room to sample the frozen tiramisu souffle paired with a glass of limoncello.
Gioia Ristorante e Pastificio
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