"If you have ever dreamt of driving from Bellagio to Varenna on a ferry on the quiet summer waters of Lake Como in Northern Italy or finding that perfect rebirth of an exquisite gastronomic experience you had on vacation 20 years ago, do not look further. I know it sounds like a big target or an inappropriate expectation. But here, and only here you will find the aromas, wines, sounds and excellent service providers of a genuine Italian family and their hospitality. Oh yes, and the hallmark of a well maintained restaurant, staff, bar and general hygiene... CLEAN BATHROOMS! Things you'll find; sniffy waiters, garbage-speaking employees, tasteless or cold foods and overpriced and over-decorated dishes. Okay, the food! I heard they had Pasta Nero di Seppie, ink paste, some of the most restaurants staying away because the males might think their buckets, hard for them. Actually, it's incredible. My wife and I shared a dish a few years ago on a cold wet winter night in Venice. And like any great fish history, we have made this dish to be the sacred Grail of Seaboard Italian cuisine. So, yes, high expectations. So we made reservations (highly recommended), and left! We went in and sat fast, the restaurant was at the end of a moderately busy Friday night. We brought a bottle of red and the cork was less than most, $15. Our waiter looked over the bottle, gave some recommendations for pairing, opened it, offered to pour a tasting and pulled forward. We ordered an app, Burrata, Pomodori e Prosciutto I must say it was particularly amazing. Fresh and delish Burrata, Prosciutto so thin it is almost through, but rich with taste. I would have had this for a meal, but 3 of us shared (I was not happy to share). Our main thing: 1. The ravioli of the day, a walnut and gorgonzola. So rich and amazing if I only have a ravioli the rest of my life, this could be it! 2. Linguine al ' Nero di Seppie, As the menu it describes, fresh homemade squid ink linguini with Calamari, shrimps, mussels, mussels, olive oil, garlic, white wine, chili flakes All good that comes in a bowl and more. The paired with a Pinot Noir was great. Not too hard and exactly what we wanted and expected. All seafood flavor. Also, It was refreshing to know someone can cook the shellfish with so perfect timing and accuracy not overcook or undercook. 3. Spaghetti Vongole e Pesto, also as described in the menu, spaghetti pasta with fresh mussels, garlic, white wine, pesto sauce . So simple, but so perfect. In every detail in our dinner, the cook was acutely aware how the kitchen staff managed perfection, we could see it from our table. Be it a hot, loud, dangerous and sometimes caustic environment mastery things come into the expos hands to the tables. Overall, this place is usually the highest rating of me! Sidenote, A lava cake is NOT a chocolate souffle '! I would recommend changing the menu name or sticking to the five other amazing Italian desserts."
Roman Pizza
