Posted by: lisetta | March 31, 2009

Sapori

Urbanites don’t often leave their natural habitat in search of food, but last night Carlo and I decided to drive out to Collingswood, New Jersey, to sample Franco Lombardo’s cooking at  Sapori Trattoria Italiana. Ten blocks in to what already seemed like a very long drive, we detoured to Chloe, but it was closed, so we recommitted ourselves to the idea of leaving the city. So glad we did!

 

Bread served with a zuchini and an eggplant spread, with Carlo's green cashmere sweater.

Bread served with a zuchini and an eggplant spread, with Carlo's green cashmere sweater.

 

Che buoni! Prosciutto, speck, mozzarella di bufala, olive, pannelle, formaggio toscano, funghi misti, pomodori secchi, caponata. So many flavors and textures. Felt like visiting a trattoria in Italia.

Che buoni! Prosciutto, speck, mozzarella di bufala, olive, pannelle, formaggio toscano, funghi misti, pepperoni arrostiti, pomodori secchi, caponata. So many flavors and textures. Felt like we were visiting a trattoria back in Italia.

 

Insalata with grilled calamari. If we had stopped here, I'd have gone home happy.

Insalata with grilled calamari. If we had stopped here, I'd have gone home happy.

 

But could *you* stop at the sight of a seafood risotto (with seppia)? Franco chose our menu for us: the perfect way to dine, IMHO. Who better than the chef can choose? especially when all the choices are so good!

But could *you* stop at the sight of a seafood risotto (with seppia)? Franco chose our menu for us: the perfect way to dine, IMHO. Who better than the chef can choose, especially when all the choices are so good!?

 

Aiuto! Meno male che non ho mangiato pranzo. Who expected a Sunday night cenone? Only thing missing were the fireworks.

Aiuto! Meno male che non ho mangiato pranzo. Who expected a Sunday night cenone? Only thing missing were the fireworks. Carlo says the veal shank "melted off the bones like butter". So poetic, and true.

 

Tiramisu done right. Light texture, plenty of mascarpone custard, "un-wet" savoiardi. I must soon make one at home. .

Tiramisu done right. Light texture, plenty of mascarpone custard, "un-wet" savoiardi. I must soon make one at home. .

The first cannolo I have ever enjoyed eating. Shipped from Sicily. Hello.

The first cannolo I have ever enjoyed eating. Shipped from Sicily. Hello.

Gluttony, yes. Regret, no. Which circle will it be for me?

More words to this post coming soon.

 Dante: “The more a thing is perfect the more it feels of pleasure and pain.”

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