La Greppia
Looking toward the window at one end of the simple dining room, across a sea of crisp linen, you’ll see into the kitchen and notice that the staff is entirely female. In the donnas’ hands you’ll be treated to exquisite dishes, some of which you’ve probably never encountered before—pears poached in red wine with a dense cream sauce is the house-specialty antipasto, the pastas are all homemade and often filled with the freshest local vegetables, and the secondi menu is heavy with slow-cooked goat, trippa alla parmigiana (tripe) and other regional favorites. The homemade tortas, delicately filled with marmalade and a miraculous mélange of other ingredients, are irresistible. Service does the cuisine justice.
Looking toward the window at one end of the simple dining room, across a sea of crisp linen, you’ll see into the kitchen and notice that the staff is entirely female. In the donnas’ hands you’ll be treated to exquisite dishes, some of which you’ve probably never encountered before—pears poached in red wine with a dense cream sauce is the house-specialty antipasto, the pastas are all homemade and often filled with the freshest local vegetables, and the secondi menu is heavy with slow-cooked goat, trippa alla parmigiana (tripe) and other regional favorites. The homemade tortas, delicately filled with marmalade and a miraculous mélange of other ingredients, are irresistible. Service does the cuisine justice.
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