Embark on a culinary adventure to Tuscany when you dine at Fiaschetteria Pistoia, which is open for outdoor dining at both locations in East Village and West Village, as well as available for delivery on Caviar, Seamless, and Grubhub.
As the weather gets chillier, I wanted nothing more than to "carb load" - and what better way than to feast on delicious, fresh pasta from Fiaschetteria Pistoia? The restaurant - which has two locations in Manhattan - specializes in authentic, traditional Tuscan cuisine with a menu that includes everything from chicken liver and burrata in the antipasti section to truffle and beef ragu pasta in the entree section. Most of the ingredients are imported from Italy, while the recipes hail from a long-time family tradition headed by 'nonna.' Both locations in Manhattan is open for outdoor heated dining, but I opted for the delivery option to enjoy the food in the comfort of my home.
Pici Freschi Cacio e Pepe
Simple yet absolutely mouthwatering, the Pici Freschi Cacio e Pepe is an explosion of flavors in your mouth. The chewy hand-rolled spaghetti is smothered in creamy, buttery, and cheesy pecorino sauce and topped with black pepper. I especially loved the texture of the pasta.
Tagliatelle Tartufo Nero
Another standout is the Tagliatelle Tartufo Nero. The al dente egg pasta is flavored in creamy sauce similar to Cacio e Pepe, and topped with generous shavings of fresh black truffle.
Pappardelle al Ragu'
Moving on to the red sauce is the classic Pappardelle al Ragu' in slow cooked beef ragu bolognese style. The rich beef ragu sticks on to the wide pappardelle pasta so that you get all the deliciousness in one bite.
Maccheroni Sull ’ Anatra
The Maccheroni Sull ’ Anatra is comparable in style and taste to the Pappardelle al Ragu', but I actually preferred this option more because I am a sucker for duck! The slow-cooked duck ragu is extremely tender - almost reminding me of pulled pork.
Gnocchi al Ragù di Salsiccia
A little bit on the heavy, greasy side, the Gnocchi al Ragù di Salsiccia features these chewy potato dumplings in rich sausage tomato sauce. I think the texture of the gnocchi would have been elevated if they were cut bigger or lightly pan-fried.
Spaghetti con Bottarga
The Spaghetti con Bottarga was a surprise winner on my book. The spaghetti is on the thinner side, perhaps resembling more angel hair, and lightly dressed with olive oil, garlic, and red peppers. The bottarga mullet roe emanates subtle ocean flavor - some might call it fishy, but I absolutely loved it.
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