It is among the best in town: pasta wonderfully al dente, clams plentiful and of prime quality, the sauce nothing short of perfect. The only rival is the spaghetti all’astice, where the Maine lobster is freshly boiled, cracked open, and mixed into the pasta in large pieces. The sauce is a sensation in itself and the result of hours of work – a clear indication that the kitchen staff at the Conti make no compromises. The same also applies to the braised beef ravioli “fatte in casa”.
Another firm favorite is the Parma ham, freshly sliced using the Berkel meat slicer. And guests are in culinary heaven when at lunchtime the silver carrello is wheeled to the table bearing boiled beef, roast loin of veal or veal shank.
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