Dinner started out with one of the best Nero d'Avolas I have ever tasted--deep, dark, and plush. The appetizer of the day sounded interesting, so we tried it. What showed up was vanilla and red chile-infused grilled barracuda over perfectly al dente carnaroli rice with a bacon, plum, and mint salsa that may have been made by Mario Batali as part of an Iron Chef competition. What an amazing dish!!! A perfectly balanced symphony of flavors on the palate. Wow! Our pasta entrees were as good as the best trattorias in Florence, Sienna, or Montepulciano--the rigatoni with salsiccia pork sausage, sweet red peppers, and a spicy arrabiata-style tomato sauce simply melted in my mouth; the taglitelle with Bolognese sauce was very light and delicate, somewhat surprising since that pasta tends toward the heavier side most places.\r
I'll definitely have to come back and try the pizza and try out the desserts...\r
Primizie is nothing short of amazing food at a ridiculously affordable price! Loved everything I tasted here!
Pros: Amazing pasta at a ridiculously low price! Great wine by the glass. Great service.
Cons: I honestly couldn't find any...
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