|Beef, it's what's for dinner|
|We opted for the two pastas, tagliatelle tagliavento an egg pasta tossed with a pork and tomato sauce|
|This pasta is like a gnocchi made with flour, water and potatoes, then extruded through the meat grinder to cut it, tossed with oil, spring vegetables and pecorino it was sublime.|
|Keeping the main thing, the main thing, this place does beef to perfection. Rib eye and Porterhouse aged 55 days.|
|An assortment of vegetables, spinach, potatoes, zucchini, eggplant|
|Even the bones are delicious|
|And, for dessert, left to right, like a napoleon, rocciatta---like a strudel-- and chocolate 'soft' cake|
All this plus a magnum of Sagrantino (thank you Enoteca Properzio) and great conversation made this a special evening.
Thank you Scottadito Osteria Tagliavento for a beautiful evening, your hospitality, care for the food, and for us was exceptional.