We didn’t waste any time getting back to Trattoria. Matt and I had some time to waste yesterday, so we decided to go there for supper.
After taking our order, the waiter brought some cannellini bean spread and placed a piece of focaccia on each of our plates. Soon he brought water and Anchor Steam Liberty Ale. A roaming server replenished the bread from a basket on her arm.
They just released their fall menu, so I guess they make an attempt to work with the season’s bounty. I had to get all the seasons in one with the four seasons pizza, the Quattro Stagioni. The server brought it out and then broke the sunny-side-up egg that was placed on top of the pizza. Using a fork and knife, he spread the yolk around. He explained that the Quattro Stagioni is traditional Roman fare, and the mellow flavor of the egg balances the salty ingredients: proscuitto, wild mushrooms, kalamata olives, artichoke hearts, garlic, and cheese. Did I mention that I like strong flavors?
Matt got the Linguini Carbonara L’Origianal. He said that it was bland, save for the bites with bits of applewood-smoked bacon. Always one to give sage advice, I told him he should just make sure every bite has a bit of bacon. I tried a bite, and the bacon was incredibly flavorful. The moment I closed my mouth around the fork, I was overwhelmed with the smoky flavor. Wow!
Our waiter creatively wrapped my leftover pizza and we made our way home.