As you look at our entree choices at Bottega, keep in mind that not only does the chef and his team select the best purveyors for produce, meat and fish, focusing as much as possible on local sources, but that pastas, cured meats, fresh cheeses, cured olives and the like are made in house! You know the freshness with every bite.
My choice: Garganelli with tomato braised rabbit sugo, wild mushrooms & ricotta.
Sarah's choice: Fusilli Lucani with veal, pork and porcini mushroom Bolognese, Sweet 100 tomatoes, rosemary and parmigiano.
David's Choice (we all agree this was the #1 entree of the three we ordered): Adriatic Seafood Brodetto monkfish, mussels, rock cod & fresh Monterrey calamari, forno-confit tomato broth, olive oil crouton, paprika (it was smoked)-saffron rouille.