Burrasca

burrascalunchIt didn’t take long for Florentine transplant Paolo Calamai to transition from food cart to brick-and-mortar, buoyed by the ardent support of regulars partial to his rich, homey, authentic Tuscan cuisine. Occupying an airy, modern space on SE Clinton street, Calamai’s kitchen boils and braises away, making ribollita, wild boar pappardelle, spinach and ricotta gnudi, and inzimino, a forgiveably homely squid stew that will fast become one of your winter staples. Finish up with zuccotto or biscotti and vin santo, then bid everyone ciao and head across the street to Fifty Licks ice cream, where you can continue your Italiana theme with a triple-scoop cone for the kids, and a Cocchi Americano Rosa laced Bitter Rose cocktail made with grapefruit rosewater sorbet for the non-kids.