"Both locations of Fiaschetteria pistoia have a hole-in-the-wall quality that feels like the best version of rustic Italian charm that New York can give you. It also helps that the owners own another restaurant in Tuscany, and that they brought their traditional pasta-making skills with them. Pastas are made fresh to order and cooked perfectly al dente, and everything from the tagliatelle al tartufo to the parpadelle ragu will be the best pasta you’ve had in a while. The spaghetti con bottarga becomes a particularly potent combination as the butter and salted fish sink deeper into the chewy egg noodles. " - Neha Talreja, Kenny Yang, Carina Finn Koeppicus, Carlo Mantuano
@TheInfatuation
