The homemade tiramisú is as light as a cloud, but rich! Yes, an espresso, grazie!
TASTE OF HOME:
“Everything is authentic,” says Chef Elisabetta Penso. For instance, the pappardelle Bolognese, with its deep, dense ragú, cooks for two to three hours. “We want to offer a taste of home.”
A FEW PAIRS:
• With the linguine alle vongole (clams): “Fiano, a white from near Naples with medium herbs and a crisp, acidic finish.” • For Elisabetta’s Bolognese: Ripassa Superiore, a bold red made in the Veneto region. • For fresh local halibut with lemon sauce: One of several sparkling wines. “They refresh the palate without overwhelming the fish.”
DUE LUNE: GREAT ITALIAN A STEP FROM STEARN’S WHARF
The Real Deal: Due Lune brings a true Italian dining experience to the watery end of State Street. Sea views flood through walls of windows, and ocean air scents the big patio. Classic dishes and fantastic local seafood are served with a warm welcome that has made Due Lune a favorite of local Italian expats. PAIR IT Elisabetta’s personable husband, Antonio, is the general manager and a certified sommelier. “It’s important to pair food with the right wine because one complements the other. If you choose the wrong wine, you can ruin the taste of the food and you won't appreciate the wine!” 1 State Street • 805.770.3112 • duelunecucina.com
Antonio, gm and Elisabetta, chef