This spaghetti with fresh tomatoes and basil tastes every bit as good as it looks. But what would possess someone to order spaghetti in a pizzeria?
Counter Culture visited Saraghina three times, and had three great meals there. The serpentine dining rooms are memorable, the back yard beguiling–you should hang in it sometime before the rainy season arrives. There are probably a half-dozen Naples-revival pies in Brooklyn that can match those served at Saraghina (Roberta’s, Franny’s, and Motorino come immediately to mind), but the shifting appetizer list–emphasizing stuff from Emilia-Romagna–makes the place uniquely desirable. Here are pictures of some dishes my pals and I dug.
The shaved fennel salad with grana cheese looks like a snowy alp.
Chillin’ in the backyard on a summer evening can be therapeutic, especially since you can bring your own hooch!
Without further ado, I give you–Saraghina’s margherita pie.
The charcuterie “affettato” showcases cured pork products associated with Emilia-Romagna.
This article from the Village Voice Archive was posted on August 19, 2009