This Osteria was a real surprise--the food was excellent and the owner, Adriano Sideria was very helpful. He hails from Sardinia, and his dishes reflect a blend of Tuscan, southern Mediiterranean, and north African cuisines. As with much of Italian cooking, the ante-pasta course (once you are away from just cured meats) the primo (pasta) course, and the contorni (side dishes) proably allow for more creativity than the meat course (secondo). I would definitely recommend: the cus cus pudding with leaf cabbage and smoked ricotta cheese--the paccheri vegetable filled pasts with pumpkin or tomato sauce and smoked ricotta cheese--and, the pan fried chicory.
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