Limoncello, friends?

Since moving to Boston, Hamza and I have certainly attempted to explore Boston’s vast expanse of eateries.  We’ve hit the South End (most notably, to B&G Oysters), Back Bay, Brookline, Allston (really?), our own Brighton (My favorites being neighbors Tasca and Bamboo).  We had a low-key Valentine’s Day here and got our superbowl Sunday wings here.  We don’t discriminate on price (except when we must, cough cough Capital Grille) or location, and we eat most cuisines (in fact, a local spot I’ve been dying to try serves Baluchistani, Hungarian and French cuisine), but we have not managed to explore the culinary intracacies of the North End.

One place in particular that I’d like to try is Limoncello, which owner Maurizio Badolato opened after winning a million bucks on a scratch ticket a few years back.  Since, he’s won $10,000 and $20,000 on scratch tickets and still loves with his mother.  That alone would be enough to get me in there but as it turns out, the food is said to be awesome too.

I guess next time I’m hanging out in the North End I’ll have to skip the chowdah bowl and get myself to Limoncello.

5 replies on “Limoncello, friends?”

“SPIEDINI DI PESCE E MOZZARELLA CON ARUGOLA – Skewered Mozzarella and Sea Scallops with Arugula.

I tasted mozzarella for the first time in my life only a few days ago. It was an Italian businessman living in Mohammédia who invited me to a factory in Casablanca owned by an Italian friend of his. He went there especially to get pasta and mozzarella of the highest quality. I should say the mozzarella tasted good. My Italian friend has advised me to eat it with slices of unpeeled tomato and olive oil.

@ Nasamat – You must absolutely try mozzarella with tomato and olive oil! It’s my favorite. I admit I am so addicted to this particular cheese that Hamza and I made nearly bi-weekly trips to Label’Vie to buy it!

Next time I’m in Morocco, you’ll have to point me in the direction of this factory – I had no idea it existed!

@ Jillian
Well, I did try it, and enjoyed it. As to the factory, all I know is it’s in Bouskoura, Casablanca. I don’t remember exactly where, but I have just emailed you the email address of the person with whom I went there. If you ask him ( in French), he’ll tell you where it is.

Sounds like a great restaurant. If I’m every in Boston I’d love to meet up with you guys there! As for Nasamat (and Jill): mozzarella is also fantastic if you take a piece of baguette, toast it, cut a raw clove of garlic in half, rub it over the toast, put a slice of mozzarella on top and then a drizzle of olive oil. If you have some tyhme, add a few leaves of that too. Delicious!

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.