February 13, 2013

Meals at Zeb

We discovered our favorite pasta combination of all time while in Florence, from a little pasta shop that was literally a 5 minute walk from our apartment. And ever since we discovered that pasta combination and V took his cooking classes, we have been making pasta with said combination almost everyday (post forthcoming). And who knew that this combination would contradict all of my previous notions about fruit in savory dishes?

So what is it?? Pear and Cheese. Ricotta cheese to be specific. At least the first time we had it. The second time, it might have been pecorino. And the third time, I wasn't exactly sure...

Dinner(s) (and lunches) at Zeb. Of all the restaurants we visited on our 3 week sojourn into Italy, there were only two restaurants we visited more than once. One, we went to twice - mostly by default; another, we went to more than twice - and that was by choice. How many times you say? We went 4 (or was it 5?) times in the span of 10 days.

Above: Mini Meat Tortellinis with meat sauce.
Below: Large Raviolis with Pear and Ricotta Cheese

Both of the above dishes, we ordered at least twice. The pear and ricotta ravioli literally blew our minds away. The tortellini dish had one the most perfect meat sauces I have ever eaten - it was seasoned soooo perfectly and I have been dreaming about it ever since.

Above: Spaghetti with Truffle
Below: Mini Cheese Ravioli in Apple and Leek Sauce

Zeb, is a tiny although modern looking bistro restaurant. Its located South of the Arno right before one climbs the steps to the Piazza de Michaelangelo, a magical square above the city that offers breathtaking panoramic views. Zeb is family owned and all of the pasta is handmade with the menu changing day to day. Of course my pictures don't do the meals justice. After a lot of decent pasta and some rather underwhelming pasta, this restaurant finally made me realize just how good pasta in Italy can get.

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