Downtown was whisked away by the magical flavors of Tuscany brought to New York City directly from the source at the new restaurant, Fiaschetteria “Pistoia.” Owner Emanuele Bugiani has created and curated an incredible trendy meets traditional Tuscan restaurant in the East Village. He brought his own chefs and staff from his restaurant in his hometown of “Pistoia”.
This 34-year old restauranteur arrived in New York in January, and in few short weeks renovated an older restaurant space into a cool spot to enjoy classics that taste straight out of your nonna’s kitchen.

The menu includes dishes that Emanuele’s family has been cooking and eating for decades, including Pappa al Pomodoro (tomato and basil “soup” that is thickened with Tuscan bread), Sformatino Di Zucchine (zucchini flan with parmigiano cream), and Baccala’ alla Livornese (cod fillet, braised in tomato and parsley sauce), and of course fresh pasta made in-house by his authentic staff from Pistoia.Photos courtesy of Fiaschetteria “Pistoia”

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