TRATTORIA HEAVEN
Regulars' favorite dishes: ravioli stuffed with pecorino cheese and pear (it tends to sell out fast); bistecca alla fiorentina, T-bone steak drizzled with olive oil and sprinkled with rock salt; and stracotto, pot roast that's slow-cooked with tomatoes, onions, rosemary, and red wine (loca...
Saved in:
| Published in: | Arthur Frommer's budget travel Vol. 11; no. 10; p. 54 |
|---|---|
| Main Authors: | , |
| Format: | Magazine Article |
| Language: | English |
| Published: |
New York
Intellitravel Media, Inc
01-12-2008
|
| Subjects: | |
| Online Access: | Get full text |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | Regulars' favorite dishes: ravioli stuffed with pecorino cheese and pear (it tends to sell out fast); bistecca alla fiorentina, T-bone steak drizzled with olive oil and sprinkled with rock salt; and stracotto, pot roast that's slow-cooked with tomatoes, onions, rosemary, and red wine (localita Pietrafitta 41, 011-39/0577-741-123, open Easter to November, closed Saturdays, dinner from $43). The place has been in business for more than 225 years, after all The menu centers on traditional Lucchese cuisine, such as hearty farm soup (a dish that's been around even longer than the restaurant) and the house specialty, tortini. little pies filled with ricotta cheese and porcini mushrooms foraged from the nearby hills (via della Cervia 3, 011-39/058355-881, closed Sunday evenings and Mondays, dinner from $43). |
|---|---|
| Bibliography: | ObjectType-Article-1 content type line 24 ObjectType-Feature-2 SourceType-Magazines-1 |
| ISSN: | 1521-5210 |