[News] Di nuovo sul New York Times: Trattoria da Gianna ed Exultate
Sempre per la gastronomia, dunque. Scriveva Andrew Curry sulla Grey Old Lady qualche giorno fa:
For an extra 1.50 euros, Exultate will happily make any of the pizzas on its two-page menu with a gluten-free crust. (The only thing off-limits was the long and varied beer list, a rarity for Italy.) Piled high with Italian sausage and mozzarella, it was Jen’s first pizza in years, and it was good.
The next night, after a day exploring Genoa’s steep, winding streets, we headed to tiny Trattoria Gianna with friends. Its specialty is seafood, but I was desperate to share a genuine pesto genovese, which I had been raving about for years, with Jen and two friends. The owner, Immacolata di Nocci, was happy to accommodate us, offering gluten-free fusilli rather than the more traditional hand-rolled trofie (a short, twisty Genoese specialty). “If you can’t eat pasta, we need to find something else for you,” Ms. di Nocci said.
The only catch, Ms. di Nocci added in rapid Italian, was that the restaurant was too busy and her kitchen too small to make just one serving gluten-free. And so, soon all four of us were digging into a family style platter of the fusilli in a creamy, emerald-green sauce made from young basil plucked from the hills outside the city. There were no complaints.