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Wednesday, August 8, 2012

LA CUCINA DEL GARGA -- PART 8


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


We don't want to give away the secret, but we're almost certain that the rich red sauce is made without tomatoes.
We'd venture to say the savory gravy is about equal parts beef, red wine and onion.

That I liked it is a testament to La Cucina Del Garga's wizardry.

I'm not big on meat sauce for pasta and onions usually give me fits in larger quantities.

But this sauce was divine and the ravioli was homemade.

We would be remiss if we didn't mention that we eased into our lavish lunch with a perfectly sparkling dry prosecco to wash down a fabulous fresh bread with outstanding olive oil.

LA CUCINA DEL GARGA REVIEW
CONTINUES TOMORROW -- AUGUST 9

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