Articles > Food & Drink
January, 2004: Buon Giorno
Among the more memorable plates: trenette all'antica, thin ribbons of pasta with a woodsy pesto and green beans, a Ligurian specialty; tagliolini kissed with fresh lemon cream from the Amalfi coast; and pappardelle alla contadina, handkerchief-shaped noodles with wild mushrooms and tomato sauce. Filled pastas are blue-ribbon contenders, especially meat-filled ravioli with tomato and mushroom sauce and agnolotti alla panna with spinach, ricotta, and herbs. If you can tear yourself away from pastas, veal dishes, especially the scallopine with fresh lemon sauce and mushrooms, are nicely turned out. For dessert try tiramisu or tartuffo, a melt-in-the-mouth ball of chocolate-hazelnut ice cream in a cloak of cocoa powder.