We were able to get right in to La Pizzeria Fresca Ristorante without a reservation.  We were seated at a comfy table against the exposed brick wall with a view of the wood-burning pizza oven.

We started by sharing the Insalata di Rucola when wild arugula and  endive was topped with shaved Parmigiano Reggiano and the Insalata  Mista.

We paused to pinch ourselves as we had only been in New York for a couple of hours and then proceeded to sample the Ruastica Pizza where pancetta was  sauteed with onions and covered with fresh bufala mozzarella.

The special pizza that evening was as sophisticated as our surroundings-a savoury asparagus pie.

I couldn’t resist the Linquini Voncole e  Zucchine-a trillion fresh baby clams and slivers of zucchini steamed in Pinot Grigio.

We were appropriately tempted by the sorbetti, tiramisu and panna cotta but managed to resist.  Instead we enjoyed the stroll to our temporary home (with a detour to shop at Union Square).

Our compliments to chef Alessandro Cargiolli from Liguria,  Italy.  I loved the cuisine of his home region when we visited Riomaggiore last fall, one of the Cinque Terre villages.

Kath’s quote: “You better cut the pizza in four pieces because I’m not hungry enough to eat six.” Yogi Berra

Share on Facebook