Genoa, IT-GE 16123 Italy 010.247.4162
There’s an osteria-bistro flavor in this converted take-out, as well as a sense that traditional dishes really don’t have to follow a set pattern. That’s the fun of it. Enrico Reboscio likes Ligurian cuisine but he’s not reluctant to play around with it. What he may be past at is the Italian equivalent of surf-and-turf. Consider taglierini neri con gamberi. (black pasta with crayfish and ginger), piccagge matte al pesto (chestnut pasta with pesto), stoccafisso accomodato alla genovese (stockfish with potatoes, onions, pine nuts, and tomato sauce), and filetto con mele, curry, e calvados (curried beef filet ith apples and Calvados liqueur). Have taste of piccagge matte,pasta made from chestnut flour (which cost less in the day).
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