First appearances are important, and Aggio hit all the right notes there with a generous bread plate that included ethereal grissini and heartier foccacia. They were served with two dips, one an intensely salty whipped goat ricotta with lemon and olive oil, and an unusual whipped mortadella. At this point, we were pretty happy campers and looking forward to the rest of the meal.
|Chioggia beets, tonnato sauce, charred rosemary, pine nuts, bottarga, arugula
|Tuna, pistachio, castelvetrano olive, blood orange sugo, citrus pith, radish
For the second course, Mr Minx chose the asparagus and I had the shrimp and polenta.
|Asparagus, fava and pea ragu, wild herbs, smoked pecorino, almond
|Prawns, polenta from buckwheat and yellow corn, sauce fra diavolo
On to the pasta course, which was much more successful. We passed on the spinach pasta with crab and buttered popcorn to try the whole wheat lumache with lamb ragu and the spaghetti alla chitarra with meatballs.
|Lamb ragu, whole wheat lumache, oak smoked pecorino, mustard leaf pesto
|Meatballs braised in ragu pomodoro, chittara, basil, parmesan
I am not Italian, so I like my pasta drenched in sauce (IMHO, the reason to eat the pasta in the first place). Voltaggio's spaghetti alla chittara was cooked properly al dente and was coated with a rich tomato sauce. The terrific meatballs were fluffy and soft, and according to Sietsema, are made with a portion of mortadella. In other words, they were full of baloney....
Dessert was hit or miss. Mr Minx had the cookie plate, featuring lemony "taralli" and chocolate biscotti. Despite the incorrect nomenclature (taralli are crunchy ring shaped crackers, and these were pillowy soft cakelets, more madeleine than cookie), Mr Minx enjoyed both. The "taralli" were especially tasty.
|Cookie plate, Meyer lemon taralli, chocolate almond pistachio biscotti
|Pistachio in olives, olive oil cake, pistachio cream, cara cara orange sorbet, crispy pomegranate, kumquats
Posted on Minxeats.com.