Pappardelle in Boston

My recent visit to Boston’s North End took me to Massimino’s Cucina Italiana.

There I enjoyed a plate of Pappardelle con Fungi – a special off-menu dish recommended by owner Paul D’Amore.

The Pappardelle, made locally, were cooked to perfection, lightly coated in oil and mixed with asparagus, peppers, and, of course, earthy deep mushrooms. The presentation itself was pure elegance; sprinkles of parsley, cheese and pepper along the rim of the dish.

Massimino’s is one of the North End’s hidden gems. The space is cozy, not pretentious, and the plates served surpass excellence in Italian cooking.