Surely it’s possible to have an ultra-fattening meal at this mod Boulder trattoria—but it isn’t easy. Having derived so much pleasure from this lunchtime tuna dish, I’ve since returned to try a number of items, & even the heaviest of them were rendered with a light touch—as is typical in cucina italiana, of course; the heaps of meat-&-cheese-smothered carbs we all grew up with in the States aren’t typically found in chef-owner Fabio Flagiello’s homeland. (Which isn’t to say they’re “inauthentic”; Italian-American food has its own history &, at its best, myriad charms. But that’s another post.)
While white flour’s a no-no on many of today’s diets, those of us whose regimen entails simply trying not to eat like a draft horse all the time are in luck: breads are baked in house (generally about 3 types on any given day), arriving warm with olive oil, balsamic vinegar & red-pepper flakes for dipping. (Also on the table is a trio of sea salts, much appreciated since traditional pane tends to be very low sodium.)
One of these loaves was supposedly flavored with rosemary, the other with black olives; damned if I could really tell whether they were, but fresh bread is fresh bread—staff of life & all.
Admittedly, anything with the word “fried” in it isn’t on anyone’s diet. But Pastavino’s fritto misto—literally “fried mixed”—of calamari, bay scallops, caperberries & a single ricotta-stuffed raviolo is unusually delicate & greaseless, paired with a bright, pure tomato sugo. So if you’re powerless to resist a little splurge, you could do much worse.
Same goes for the gnocchi alle noci e salvia—that is, with walnuts & sage, as well as brown butter, fontina sauce & a sprinkling of ground espresso beans. Though definitely one of the richest pastas on the long menu (there are 15, including 3 daily specials), it too is executed with restraint—gently coated, not drowned, in burro & formaggio. (And if you split it with a pal, as I did—what’s pictured below is a 1/2 portion—you won’t even feel guilty at all.)
Then again, you could hardly do better than with the acqua pazza (“crazy water”), an examplar of cucina povera (“poor cuisine,” ironically among the richest aspects of Italy’s culinary heritage). Pastavino’s version isn’t so impoverished, containing vino bianco as well as mineral water—but it’s highly refined, subtle, even pristine with steamed clams & chunks of sea bass, cherry tomatoes, olives (albeit black ones, not green as advertised), & chopped parsley. Gently delicious.
Streamlined elegance permeates this place—& your bones as a patron of this place.