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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