At Serena Pastaficio, (pasta factory, remember?) in Boca’s IPIC theater building, the stuffed (“Ripieno”) pasta is our favorite category on the menu. Try spinach and ricotta ravioli, drizzled with lump crabmeat in brown butter; or ultra-rich Fondutelli al Tartufo, pasta pockets of Fontina and Taleggio cheese, bathed in a black truffle cream sauce with braised leek. Luscious Risotto made with prized carnaroli rice (makes the creamiest risotto) incorporates English peas, asparagus, Meyer lemon confit, soft-ripened La Tur cheese, and Parmesan broth. Black Pepper Gnocchi with balsamic grilled wild mushrooms, porcini oil and parmesan is rich and tangy.
If you’re looking for lighter selections, try the prawn & mussel angel hair pasta with corn, herbs, butter and a splash of prosecco; or Rigatoni di Verdure (green veggies) with grilled zucchini, artichoke and eggplant in a tomato-herb broth with glazed walnuts. Bucatini Carbonara has chunks of guanciale bacon, shaved asparagus and kale, while Trenette al Pesto is a classic Genovese dish combining linguine-type pasta with potatoes, green beans and basil pesto sauce.
Desserts are varied, but our favorites include the Blood Orange Tart, served with fresh blood orange marmalade and chopped pistachios, and the Polenta Olive Oil Cake (which may sound bizarre if you’ve never tried it) but it’s amazing, served with rosemary syrup, lemon curd and Meyer lemon confit. Chocolate mousse bombe with bourbon custard sauce is, of course, the bomb!
