A treasure trove of truffles, Uva is a heaven of delight amongst Italian cuisine addicts.
I wouldn't even call myself that, exactly, but I cannot keep myself from this place for more than a month at a time.
http://www.uvawinebar.com/menu/antipasti/
Their Antipasti menu is smatterd with truffles, by far my absolute favorite ingredient in the world, including a must-try Chisolino (Emilian style focaccia) with… Robiola cheese and black truffles, if you are a decadent cheese fan, and a truffle fan, which, if you're not, just stop reading here. But this is like the lightest, creamiest, oozing slice of truffle party cake you have ever tasted. So rich, we had to take tiny bites between the CULATELLO, oh, the CULATELLO, how I love thee (note: this dish is closest to me in the photo)! If you ever thought prosciutto couldn't get any better, enter the leanest and most tender part of prosciutto; which leaves your buttered-up tongue begging for more, in it's tauntinly paper thin slices of heaven on Earth, that literally melt in your mouth, no kidding, you need not chew, just swirl and savor.
Their Bruschette with Sundried tomato puree, pesto and pine nuts (the orange and green below), was the only thing we tried that happened to not be an instant thrill, but when you have this much goodness going on in your mouth, you can't let one little imperfect bruschette get in your way, right?
POLENTA TARTUFATA: Fresh polenta filled with robiola cheese in a black truffle sauce. It comes out in a little ball, and if you could taste a cloud angels sit on, I am convinced this is what they would taste like; fluffy, soft, creamy, decadent; sinful, really, but in a good way!
Enter CARPACCIO DI TONNO AL SESAMO: Sesame crusted tuna carpaccio with heirloom tomato and frisee- better than a sushi bar, I swear by it, and I am quite the expert in that realm.
What would a Mediterenean meal be without some artichokes? CARCIOFI FRITTI:Fried baby artichokes tossed with garlic oil,rosemary and Parmigiano cheese were tiny little sauteed gems, sweet and savory.
And, you gotta have salad, right? I would recommend that INSALATA DI FUNGHI E SPINACI: Baby spinach and mushroom salad, with Parmigiano cheese shavings, toasted almonds and balsamic dressing is quite light and refreshing when mixed in with heavier Antipasti.
By far, the only problem I have encountered here, is that there are so many delightful things to try, that I have absolutely no desire for a pasta, which I am sure are made on premise, and are just perfect.
Instead, I went even further with the renditions of Prosciutto,and ordered ANELLO DI CAPESANTE E SPECK for my Secondi, Sea scallops wrapped in speck (smoked prosciutto) with sautéed spinach and white wine sauce, fantastic. The perfect balance of protein, and vegetable to balance my cheese and carb laden stomach.
If forced at gunpoint to try another Secondi, it would be a toss-up between COSTE DI MANZO BRASATE: Braised short ribs of beef served off the bone with a pan seared potato and rosemary cake, and VITELLO GRATINATO CON MELANZANE: Veal topped with Italian eggplant and soft pecorino cheese.
Our lovely and sweet waitress was so well-versed on the wine menu, that she actually had found the perfect balance, in their extensive list, of big bold red- my preference, dry red- my guest's, price, and flavor; a near impossibility, I would have imagined. But, she made two suggestions, with ease, and the one she favored dazzled my senses, and balanced the meal with grace and ease.
When you mix that many savory, buttery flavors, with such a palate cleansing punch of a wine that says, "hello, you are alive!", with such an intimate, cozy brick walled setting, charming hosts, and dishes you can never pick poorly, what you end up with is a place you never really want to leave.
As a matter of fact, I want to go back, right now. I would try, this time; VITELLO TONNATO:Thin slices of veal topped with tuna sauce and capers garnished with Frisee and grape tomatoes- sounds divine.
You must go!
Mangia!
