DAVID GARDNER PROVES A SCOTSMAN CAN CREATE GREAT TUSCAN
CUISINE IN THE HEART OF FLORENCE
Hoummus Toscana -- cannellini, sesame and garlic dip
served with Arab bread from Baldovino's
wood oven -- started ear evening out
perfectly.
Heidi, wanting to sample Tuscany's famed game meat, went
for Papardelle with homemade wild boar ragout, scented with juniper.
Certainly, boar tastes a bit wilder than beef, but the
dish was an outstanding main course for a hungry traveler.
While Baldovino's menu has expanded far beyond pizza, I
couldn't resist choosing from the dozens of fresh and inventive creations on
the menu.
I settled on the Siciliana -- with mozzarella, sundried
tomatoes, olives and melted parmesan.
The pizza was big enough to share, but I gorged on the
whole thing down to the last bit of crust.
The moz was brilliant and fresh.
The sundrieds were sweet, fruity, zesty.
The black olives earthy, briny taste were a perfect
contrast to the sundried tomatoes.
Fearing too much of a good thing, I almost asked our
outstanding and attentive server to hold off on the crispy melted parmesan on
top of the pizza.
Too much cheese can sink an otherwise perfect pizza.
The parm was perfect -- divinely crispy and salty to play
off the mild mozzarella.
BALDOVINO REVIEW CONTINUES
TOMORROW -- JULY 24
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