Cuisine:

• Italian
• Pizza

Cantinetta Piero Description:
Cantinetta Piero, part of the petite, chic Hotel Luca, cuts a striking pose with its contemporary mix of marble, slate stone floor, chestnut beams over the dining room and curved brick ceiling above a wine lounge. Tall windows alternate with large-format vintage posters and tiled boxed walls, each a cubbyhole for wine bottles. Choose from high-top tables, banquettes, or stout stools fronting either the wine-espresso bar or the wood-fired pizza oven. Debonair service and an insightful wine steward making attentive rounds signal that the experience will be distinctive. The Tuscan menu allows varying approaches. Consider sampling antipasti: lush, lumpy burrata generously drizzled with fruity olive oil; two round slabs of soft house-made sausage set in Umbrian lentils with aged balsamic; a cast iron mini casserole with sheet pasta, Fontina fonduta, chanterelles and shiitakes; a yard-long cutting board of house-cured and Italian salume. Try pizzas showcasing simple, fresh ingredients, or pastas such as hollow bucatini strands in cream rendered unforgettably complex by bottarga di muggine, fish roe compressed and shaved like lemon zest. Hearty mains include whole or half roasted chicken, braised pork shank with speck, cabbage and gnocchi, or fisherman's stew. Finish with salted butterscotch pudding or bombolini, three chocolate balloons deep fried with Dr. Seuss-like twisted ends and strewn with hazelnut brittle and diced honey-pear marmalade.


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