Thursday, June 15, 2006

Dinner at Birreria

















This restaurant was recommended by the clerk at our hotel, and turned out to be terrific. I had smoked swordfish carpaccio: tissue-thin slices of fish drizzled with olive oil, served with bread and tomatoes. We shared homemade pasta with a sauce of crab and cherry tomatoes, and a large salad of arugula, pears, asiago chesse, and radicchio. Bob also had Pollo al Mattone- chicken flattened under a brick and grilled.

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