Foodie Friday 5 – Osteria Babazuf

A day late, but better late than never!  I spent last weekend in Tuscany, visiting Florence with my class on Thursday and then spending the rest of the weekend in Siena with a few friends (more detailed post coming soon!).  The highlight meal of the entire trip was our dinner on Saturday night at a little restaurant called Osteria Babazuf.

Osteria Babazuf in Siena

My roommate Jess and I got the same dish – a homemade pumpkin tagliatelle with a sausage and chestnut sauce.

Pumpkin tagliatelle with sausage and chestnut sauce

Tagliatelle (typically homemade, long, flat and ribbon-like) is one of my new favorite types of pasta; it comes in at a close second to tortellini.  The key is that it’s usually homemade here, arguably because it’s an easy shape to make by hand.  What makes tagliatelle stand out to me is its texture when cooked perfectly al dente (which is firmer than what is considered ‘al dente’ in the U.S.).  It’s chewy and almost a little stretchy (sounds weird, I know), and is often wonderfully paired with a meat-based bolognese sauce.  I had a homemade tagliatelle at Colline Emiliane for restaurant week too, as you may recall.

Anyway, this tagliatelle was made with pumpkin, which was unique and so delicious!  I hadn’t seen flavored pasta on a restaurant menu before, and I love pumpkin-flavored things, so I had to try it.  I also love chestnuts (roasted chestnuts by the Spanish Steps, anyone?) so this dish perfectly matched my taste buds.  It lived up to all my expectations and is one of the best pasta dishes I’ve had here.

But the meal didn’t end there.  After taking a quick look at the dessert menu, we couldn’t resist ordering the cooked pear.

Cooked pear dessert

Just look at it!  Delicious is an understatement.  It was cooked in red wine and had a soft, melt-in-your-mouth kind of texture.  Yum.  So now you know about one of my favorite meals in Italy…  I’ve only got 3 weeks left!  More on my time here coming soon :)

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