photography by Kevin Marple
This old Dallas favorite delights the senses with a true taste of Sardinia. Fried ravioli is stuffed with wild boar and pecorino Sardo and served in a sauce laced with bitter honey. Arugula salad with thin discs of William pears, aged ricotta Sarda, and walnuts delivers spicy-salty-crunchy sweetness. Handmade spaghetti infused with bottarga (cured fish roe from Sardinia) and tossed with calamari, grape tomatoes, and Leccino olives is hearty and hot.