Rustic Southern Italian dishes from a Bolognese master

Steve Samson’s Sotto still serves some spectacular stuff, but his new restaurant Rossoblu has leveled up his original Italian recipes, foregoing a pizza oven for heartier selections. Don’t start your meal without the tuna crudo, which is served with beans and mustard seeds and is damn-near perfect, and don’t end it without the veal Parmesan, a crusted thing of beauty about the size of a tomahawk steak. If you’re going to order pasta (and of course you will), make sure to think about the maltagliati: an underappreciated, flat-and-wide noodle served here with beautifully cooked porcini and aromatized with sage.

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Source: Thrillist