I arrived in Florence, worked a little in my room, and then I was ready for dinner. I quickly realized that I didn't want to sit around a restaurant---I wanted to walk through this beautiful city. When I arrived at the Piazza del Duomo, I spotted this pizzeria...
...and quickly settled on this red pepper pizza prepared in what is known in New Jersey as Sicilian style. The deep-dish pizza had a crust with a nice crunch on the bottom and tender bread on the inside, with wonderfully sweet peppers on top. I enjoyed the pizza as I watched the sun set on one of the most spectacular buildings in the world.
A few minutes later, I was at Piazza della Repubblica and stopped by Gilli for a pastry. Their selection is huge. I ended up with a small ricotta and semolina tart. It was a rich, delicate dessert that I enjoyed with the last rays of the sun.
Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course) ...
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