Tagliatelle

Our Seminar met just down the street from Trattoria La Torre whose wonderful food Ron and Bill had praised. It took me nearly 6 weeks to get there-a mistake that I hope future visitors to Siena don't repeat. You'll want to eat here your first night in the city.  You should make reservations by stopping by earlier in the day (via Salicotto, 7-9) or phoning (0577 287548). It is a small trattoria with a menu out front-but "Signor Torre" will also tell you what there is to eat. It was no struggle for me to decide on primo as this is what greeted us on entry (thanks to Sarah Chan for her wonderful photos!):

Fresh Tagliatelle and Pici Noodles (tomato, spinach, plain)

The sauce choices were ragu (a typical tomato meat sauce), cinghiale (wild boar). Naturally, we all ordered the cinghiale. Though other contorni do exist, the owner has particular ideas about what to pair with each dish. We were brought potatoes with a light red pepper sauce-tasty but I think a salad would have been a better accompaniment to the rich sauce.

We were going whole hog so we each ordered secondi.  You want a really stout appetite to eat in the Italian style of four courses-and we brought ours. Ossobucco  was the clear choice here. Each of us received an enormous portion. The meat fell off of the bone and melted in your mouth-and the marrow was sweet and velvety.

I have recently pulled out Marcella Hazan's 1962 The Classic Italian Cook Book  which was weeded out of my Aunt Anita's impressive cooking library. I think I'll try to make some tagliatelle of my own tonight-or maybe some ravioli stuffed with goat cheese and parsley. It sure won't be able to stand up to Trattoria Torre fare, but it may bring back the spirit of the wonderful evening.