The New York Times
' travel section visited Philadelphia's thriving Midtown Village neighborhood, checking in on Little Nonna's, Marcie Turney and Valerie Safran's latest.
The menu is packed with classic dishes as they might be prepared by a modern-day nonna — Italian for grandmother — using ingredients from local farmers: an antipasto board of roasted veggies, parmigiana with Japanese eggplant and Thai-basil pesto, Concord grape water ice.
But on a chilly evening in November, I couldn’t resist the Sunday gravy. A heaping portion of “gravy” (marinara made with San Marzano tomatoes) and paccheri (the macaroni of the day) arrived on one platter, and on another were assorted meats — pork braciole, spicy fennel sausage, meatballs stuffed with fontina. Other memorable dishes deviated from the traditional tried and true, like bruschetta with roasted figs, Gorgonzola dolce, celery hearts and crunchy hazelnuts. And a standout pasta dish featured braised duck, pecorino and turnips atop chestnut ravioli stuffed with roasted heirloom squash.
Original source: The New York Times
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