Saturday, August 4, 2018

INNOVATION AT A TEMPLE OF TRADITION For appetizers, the offerings are so varied that you may not find yourself looking at the rest of the menu. They serve escarole, cabbage and squash flowers stuffed with light ricotta, battered and then fried. Papà Mimì himself recommended a buffalo mozzarella ball with a small bit of ricotta accompanied by tomato sauce. And finally, from the sea, there’s seared squid or bluefish. Mimì alla Ferrovia | Culinary Backstreets

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