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Tuesday, August 7, 2012

LA CUCINA DEL GARGA -- PART 7


OCTOPUS AND OTHER SEA DELIGHTS SO 
FRESH AND FANTASTIC THAT YOU'LL SWEAR FLORENCE MUST BE A SEASIDE CITY

Heidi, not nearly so big a starch eater as I am (and with the girlish figure to prove it), was fighting me for the last roasted potato on the plate.

Crispy on the inside and perfectly delicate on the inside, the lemon and rosemary was the perfect touch to transcend the taters into something succulent but not overpowered with too much infused flavoring.

The primi we ordered as a starter actually batted cleanup in our culinary lineup, after we'd finished the seafood.

While we scored points for ordering the eclectic seafood, we touched the chef's heart when we asked to share a small plate of pasta.

Garga's Ravioli al sugo di carne -- Spinach and ricotta cheese ravioli with meat sauce -- really is from Alessandro's father's father secret red meat sauce recipe.

LA CUCINA DEL GARGA REVIEW
CONTINUES TOMORROW -- AUGUST 8

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