My friends and I got “antipasti misto,” which sounds a hell of a lot cooler in Italian than “sampler platter” does in English. (Literally it means “mixed appetizers.) The antipasti were mostly delicious carbs … rice balls, fried pasta, quiche, olives, and a huge hunk of mozzarella about the size of my fist.
For my primo, I got spaghetti con vongole (spaghetti with clams). I asked before ordering if the clams were “fresco.” They were. In their shells even. Florentine cuisine’s Achilles heel is seafood due to the city being landlocked. But fresh seafood is delivered daily and available at a higher price than in, say, Sicily. The spaghetti was fantastic. The noodles were perfectly al dente, and the simple mix of garlic, olive oil, parsley, and red pepper flakes complemented the rich clam flavor.
Then came the main event. Most of us had come for “pizza fritta,” which has the option of being aperto (open) or “chiuso” (closed). A closed, fried, pizza is a DEEP-FRIED CALZONE, which is exactly the reason we went. Although Pizzaiuolo is famous for its pizza, I’d say a D-F C is far more unique and exciting. Two versions are available. I got the fried calzone stuffed with fior de latte mozzarella, ricotta, salame, and pepe.
For my primo, I got spaghetti con vongole (spaghetti with clams). I asked before ordering if the clams were “fresco.” They were. In their shells even. Florentine cuisine’s Achilles heel is seafood due to the city being landlocked. But fresh seafood is delivered daily and available at a higher price than in, say, Sicily. The spaghetti was fantastic. The noodles were perfectly al dente, and the simple mix of garlic, olive oil, parsley, and red pepper flakes complemented the rich clam flavor.
Then came the main event. Most of us had come for “pizza fritta,” which has the option of being aperto (open) or “chiuso” (closed). A closed, fried, pizza is a DEEP-FRIED CALZONE, which is exactly the reason we went. Although Pizzaiuolo is famous for its pizza, I’d say a D-F C is far more unique and exciting. Two versions are available. I got the fried calzone stuffed with fior de latte mozzarella, ricotta, salame, and pepe.
Dessert was a chocolate mousse, cut like a slice of pie and sprinkled with choclate chips.
Can’t forget the Chianti. When in Florence, drink as the Florentines do.
Can’t forget the Chianti. When in Florence, drink as the Florentines do.
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