Saturday, March 7, 2009

Last night we finally tried Farina. It was very busy when we arrived at 8:30 PM without a reservation, but we were seated at the focaccia bar within twenty minutes. Luckily, we had stopped at Minimum (my new favorite bar) on the way there to have a glass of cava and cheese plate, so the wait wasn't painful.

The focaccia bar is awesome. There are lots of old marble blocks acting as counters and attractive young chefs make pasta and focaccia. We were there during the Festa del Pesto and I was very excited to try the pesto that Shaina has been raving about. Nate, however, was absolutely insistent that we try the ravioli filled with veal and sweetbreads, and I backed down.

The star of the night was something they called Focaccia di Recco, two thin layers of dough filled with Stracchino and baked until crispy. Oh Stracchino. When I lived in Italy, my host mom would often pull the aluminum foil wrapped package of Stracchino out of the fridge, and we would slather it on hard dusty rolls from the bakery downstairs. It's sour and smooth and a little astringent. A great snack cheese. Like Laughing Cow but less fake (maybe) and more complex.

My attention kept drifting away from the conversation and towards the enormous pasta roller three feet away. Then I was mesmerized by the girl chef rolling out dough for Focaccia. Nate said, at one point, "I hope someday we win the lottery so you can go to cooking school." See, this is why I love him.

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