Salento Is “Endearing”
Kirsten Henri may be suffering from Italian BYOB overload but there’s no denying Salento’s charms.
A special of homemade ravioli stuffed with ground veal is rich enough on its own, but youâ€™ll need superhuman willpower to push away any of the accompanying truffled cream sauce. The same goes for that highly addictive ricotta gnocchi, lightly crisped from a quick trip to the saute pan and heavily doused with garlic and wild mushrooms. Ciceri e triaâ€”a humble Salentine specialty of ribbons of pasta smeared with crushed chickpeas and garnished with fried pastaâ€”is hearty and workingman-homey.
Gnocchi on Heavenâ€™s Door [Philadelphia Weekly]