I’ve mentioned my favorite pizza place a number of times on my blog because pizza is one of my favorite food groups and to this day, Luzzo’s still amazes me every time I go. It’s not even a comfort food. Every time I take a bite out of the Campana (pictured above: tomatoes, mozzarella, shaved parmesan, cherry tomatoes, and basil for $17), it tastes even better than I remembered. Every time! It’s always juicier, more flavorful, crust chewier, basil more pungent than the last time. So effing good.
But I’ll stop at that and focus on the other dishes now. This here has become one of my favorite pastas in the city. It is the Pappardelle Speck E Porcini, which is made with homemade pasta, speck, porcini mushrooms, and truffle oil. I actually blogged about it briefly before but my experience was not as good. I’ve now had this pasta three times and I think that first time was just an off-day for Luzzo’s. The next two times I had the pasta, it was perfectly al dente and deliciously creamy. The porcini mushrooms had a nice bite to them and of course a very strong shroomy flavor (highlighted even further by the truffle oil) which contrasted nicely with the cream sauce. Speck is very similar to prosciutto as they both come from the hind leg of the pig. However, speck differs in that it is cured after it has been deboned. It is also smoked with a variety of spices, which prosciutto is not. As a result, the ham is slightly less tender than prosciutto but much more complex in flavor. The smokiness went very well with the mushrooms and egg noodles. Definitely one of my favorite pastas.