Via Carota in Late Summer
September 28, 2015 § Leave a comment
From an impromptu dinner at the Via Carota bar sometime in late summer:
Juicy, fresh heirloom tomatoes with bottarga and scallions; thinly sliced beef carpaccio with porcini mushrooms, sharp parmesan and black truffles
Garlic scapes with grilled polenta and pancetta, something that would be equally great for breakfast (maybe with the addition of a fried egg)
Two classics – the fried rabbit with rosemary and garlic and the pappardelle with wild boar ragu, a killer pasta dish
Beautifully set panna cotta with olive oil, sea salt and macerated sour cherries – a perfect dessert with great texture and not too much sugar
Our view from the beautiful bar
Notes on Food 
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