Near Lucca, “il Ciancino” Lives On
On the tables, the silverware flanks the menus: laminated plastic cards listing the full array of Ciancino goodness, though not all dishes are served each day. Black magic marker rings the dishes offered. I wanted to try the pasta calabrese (with beef, olives, hot red pepper) but like the picciante, “tutto esaurito.” I opted for the tasty rosticciana in umido (ribs in spicy tomato sauce with local black olives) while Pino and friends made good work of the boiled meats special: beef and tongue served with pickled red onions and a caper/ancovy sauce on the side. Desserts enticed as much as the main courses: zabaione semifreddo, profiteroles, fruit tarts, to name a few.
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