Fiaschetteria pistoia nyc

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NYC Review. Pasta Italian. East Village. Enlightenment sucks. If we had all been adults thirty years ago, nobody would be telling us to work out every day, or eat super foods, or meditate to solve our problems. We could deal with personal issues the old fashioned way, by burying them deep, deep inside and dousing them with whiskey. But not today.

Fiaschetteria pistoia nyc

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New York Share this story Twitter Facebook. But not today.

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NYC Review. Pasta Italian. East Village. Enlightenment sucks. If we had all been adults thirty years ago, nobody would be telling us to work out every day, or eat super foods, or meditate to solve our problems. We could deal with personal issues the old fashioned way, by burying them deep, deep inside and dousing them with whiskey. But not today. There is, however, one vice left that we refuse to relinquish, no matter how bad doctors or nutritionists or part time yoga instructors say it is for us: eating pasta.

Fiaschetteria pistoia nyc

We use cookies and other tracking technologies to improve your browsing experience on our site, show personalized content and targeted ads, analyze site traffic, and understand where our audiences come from. To learn more or opt-out, read our Cookie Policy. While the original location was forced to shutter after a fire on December 23, the charming Tuscan restaurant added a second location in West Village the same week. Now open at Christopher St. Starters include a Tuscan bread tomato soup and month-aged prosciutto. Italian wines, with an emphasis on chianti, are on hand. Eater NY has reached out for more information about the new Fiaschetteria Pistoia, as well as the status of the closed-for-now East Village location.

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Pasta Italian East Village. Maybe if we call eating pasta by a different name, it will be OK to do it again. As for the overall experience, we find Fiaschetteria Pistoia to be pretty damn charming. Skip the more elaborate version with mushrooms and baked ham: The livers are heavenly enough. Crostini Toscani Robert Sietsema. This simple spaghetti is a perfect example of when Fiaschetteria Pistoia is at its best. Just make sure to stick to the pastas - and bring your least enlightened friends. But, once translated into the American dining idiom, there was little in this sea of red-sauced abnegation that could be described as truly Tuscan. Real Tuscan restaurants in the city have remained rare. But not today. This is an exciting fact, because Tuscany is awesome. We use cookies and other tracking technologies to improve your browsing experience on our site, show personalized content and targeted ads, analyze site traffic, and understand where our audiences come from. A great way to start a meal at Fiaschetteria Pistoia. Meet Fiaschetteria Pistoia. Now that you have some background, you probably have some questions.

We use cookies and other tracking technologies to improve your browsing experience on our site, show personalized content and targeted ads, analyze site traffic, and understand where our audiences come from. To learn more or opt-out, read our Cookie Policy.

Every hilltop town in Tuscany has its own version of this cured-but-not-cooked ham, which slices up salty and funky and a bit lighter than its more expensive San Daniele counterpart. Maybe if we call eating pasta by a different name, it will be OK to do it again. All are quite fantastic, but make sure you examine the brief specials menu before ordering a second course. Just make sure to stick to the pastas - and bring your least enlightened friends. Show More. A great way to start a meal at Fiaschetteria Pistoia. In the back corner is a pasta-making machine, and one of the cooks frequently steps out of the kitchen to tend it, making pastas that, if not all Tuscan, are uniformly delicious. This is an exciting fact, because Tuscany is awesome. Fiaschetteria Pistoia is a new restaurant from a group of people who own one other restaurant Earn 3x points with your sapphire card.