Saffron Panna Cotta

Saffron panna cotta is the staple at Babbo, where I spent a year cooking. This is my interpretation, accompanied by blood orange.

Crème Brûlée

Our crème brûlée has a moscato poached, hazelnut-chocolate stuffed pear baked inside. 

The best rice on earth

Acquerello is the company which produces our rice. The rice is a short grain variety called carnaroli, hand harvested from the only rice d.o.c. in Italy, the grains are polished and aged for two years in oak casks before being vacuum sealed and shipped. We make our risotto from scratch to order, so as to fully benefit from the flavor, texture, and creaminess this rice provides

Featured Restaurant: LaMorra, Brookline MA

La Morra, opened in 2003 by Jennifer and Josh Ziskin, serves traditional Northern Italian cuisine, with a seasonal menu that revolves around an authentic Tuscan style wood grill. Josh's exceptional cuisine combines simple fresh ingredients with time honored techniques he mastered while working and living in the Italian city of La Morra.

Bagna Cauda

Enjoy one of the jewels of Piedmont, bagna cauda. Anchovies and garlic are simmered in olive oil until soft, and then pureed. The sauce is served with roasted winter vegetables.

Apple Crostata

Come in and share our made to order apple crostata for two. Jonah gold apples baked in to a flaky pastry crust, served with creme anglaise. It takes 50 minutes to bake, so order it at the beginning of the meal.

Sausage Stuffed Quail

Enjoy our sausage and fig stuffed quail, with chestnut puree, honey glazed parsnips, and pear mostarda.

Sea Urchin Pasta

Tagliolini ai Ricci di Mare
Hand-cut fresh pasta with sea urchin roe, garlic, and peperoncino
Feudi di San Gregorio Greco di Tufo 2007


Enjoy it this evening at alba as the Primo for our Campania wine dinner.

Campania Wednesday, January 20, 2010

This month’s special dinner features the food and wine of Campania, the region of Naples, the Amalfi coast, Pompeii, and the islands of Capri and Ischia. The fertile volcanic soil of Campania combines with a perfect climate to produce the best fruit and vegetables in Italy. The pomodoro San Marzano is famous worldwide. The Romans were quick to appreciate the richness of the soil, the beauty of the landscape, the dry soft climate and the warmth of the inhabitants. Campania became their vast vegetable garden and their orchard, as well as the playground of the wealthy. The wines of Campania have a truly ancient pedigree, with many types dating back to early Greek colonists of the thirteenth century B.C. Its whites are highly praised, and the Taurasi, a red made from aglianico, is sometimes called the “Barbaresco of the South.”

ANTIPASTO

Mozzarella in Carozza

Battered and fried mozzarella sandwich with fig jam and crispy prosciutto

Feudi di San Gregorio Falanghina 2007

¤ ¤ ¤

PRIMO

Tagliolini ai Ricci di Mare

Hand-cut fresh pasta with sea urchin roe, garlic, and peperoncino

Feudi di San Gregorio Greco di Tufo 2007

¤ ¤ ¤

SECONDO

Braciole

Thin-sliced beef rolled with prosciutto, cheese, pignoli, and rasins,

braised in a San Marzano tomato sauce

Feudi di San Gregorio Rubrato 2005

Optional Wine: Feudi di San Gregorio Taurasi 2004

¤ ¤ ¤

DOLCE

Budino alla Melanzane

Candied eggplant cake pudding, chocolate sauce

Limoncello d’Alba

$55 per person

With optional wine: add $10

Call for Reservations 303.938.8800