Fiascetteria pistoia

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I know Avenue C feels far away, but I promise you it is so so worth it to go there for the pasta at Fiaschetteria Pistoia. Going to this restaurant, which just opened around the summer, is like reliving my honeymoon in Tuscany. How can you not love a quaint little touch like that? For apps, we got burrata and prosciutto. Both were delicious.

Fiascetteria pistoia

None of the places we had visited in Tuscany or other parts of northern Italy, for that matter displayed bold, strong flavors at New York classics like Babo; shockingly, the flavor was kept at a mild level throughout, with the real focus on freshness of ingredients and the high level of attention to consistent execution. When I heard about a modest operation in the Alphabet City area of Manhattan that does Tuscan cooking, I knew that Jun and I had to check this place out. Overall, our recent Friday night dinner at Fiaschetteria Pistoia turned out to be quite satisfying, although it was hard to say our experience was just like what we had in Florence or the Tuscany wine country. For appetizers, Jun and I got a salad and a zucchini flan. The salad with artichoke, pine nuts and parmigiano cut in large sheets was a simple yet delicious dish whose citrusy flavor did quite well in whetting our appetite. My favorite dish of the night was definitely the silky smooth zucchini flan with parmigiano cream that was so well-balanced in flavor that Jun and I had no problem making a quick work of it in minutes. The simple and rustic cooking of Tuscany region is perhaps best reflected in pastas. We all love meat sauce-based pastas, but the understated sophistication behind the maccheroni with slowly cooked duck Bolognese was quite something else too, not over-the-top yet flashing a rich complexity of flavor that made us reminisce our fun times in Italy last fall. For dessert, Jun enjoyed the tiramisu that we split, although I wished it came out a little bit more moist like the epic one we had in Florence. The restaurant accepts reservations by phone only, and you are likely to have no issues securing a walk-in table other than during prime times on Friday and Saturday. If you have an craving for a satisfying Italian dinner, I recommend checking it out if you are willing to venture all the way to the Alphabet City neighborhood. Skip to content. Tiramisu The restaurant accepts reservations by phone only, and you are likely to have no issues securing a walk-in table other than during prime times on Friday and Saturday.

Now we have another: Fiaschetteria Pistoia — named for fiascetteria pistoia straw-basketed Chianti bottle — opened a few months ago at 11th and C. Main menu Skip to content. Pasta Italian East Village.

NYC Review. Pasta Italian. East Village. Enlightenment sucks. If we had all been adults thirty years ago, nobody would be telling us to work out every day, or eat super foods, or meditate to solve our problems. We could deal with personal issues the old fashioned way, by burying them deep, deep inside and dousing them with whiskey.

NYC Review. Pasta Italian. East Village. Enlightenment sucks. If we had all been adults thirty years ago, nobody would be telling us to work out every day, or eat super foods, or meditate to solve our problems. We could deal with personal issues the old fashioned way, by burying them deep, deep inside and dousing them with whiskey.

Fiascetteria pistoia

We use cookies and other tracking technologies to improve your browsing experience on our site, show personalized content and targeted ads, analyze site traffic, and understand where our audiences come from. To learn more or opt-out, read our Cookie Policy. Eater critic Robert Sietsema samples sformatino, gnudi and more at this New York sibling to a Florentine flagship. In the s, Tuscan cuisine blazed across the culinary firmament like a comet. We savored pungent pecorino and rustic salami as a first course, just-made pastas lightly sauced as a second, and third courses of meat, fish, or fowl unencumbered by sides or starches.

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The most important update to date to the legendary, ultra exclusive according to Harvard Z-List. And although the Picci lost some of its roundness, its the most peppery, creamiest Cacio e peppe out there. Many may also bulk at the idea of Picci served Cacio e Pepe style. NYC Review. Faro is the better choice in the hood. Highlights: The oh so silky prosciutto I cant get enough here. My favorite dish of the night was definitely the silky smooth zucchini flan with parmigiano cream that was so well-balanced in flavor that Jun and I had no problem making a quick work of it in minutes. Email Required Name Required Website. We could deal with personal issues the old fashioned way, by burying them deep, deep inside and dousing them with whiskey. Loading Comments

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Main menu Skip to content. As for the overall experience, we find Fiaschetteria Pistoia to be pretty damn charming. Gotham West Market — Many of the vendors changed over the past year. Highlights: The oh so silky prosciutto I cant get enough here. Skip the more elaborate version with mushrooms and baked ham: The livers are heavenly enough. The most important update to date to the legendary, ultra exclusive according to Harvard Z-List. A great way to start a meal at Fiaschetteria Pistoia. Both were delicious. Three on Thursday. We all love meat sauce-based pastas, but the understated sophistication behind the maccheroni with slowly cooked duck Bolognese was quite something else too, not over-the-top yet flashing a rich complexity of flavor that made us reminisce our fun times in Italy last fall. I rarely get this much satisfaction from a group. But, once translated into the American dining idiom, there was little in this sea of red-sauced abnegation that could be described as truly Tuscan. In the back corner is a pasta-making machine, and one of the cooks frequently steps out of the kitchen to tend it, making pastas that, if not all Tuscan, are uniformly delicious.