I was eager to try Sportello, a new Italian counter cafe in South Boston (Fort Point area) after hearing Barbara Lynch speak at the Boston Book Festival (full presentation description and other presenters here). In fact, there was a special Zagat guide printed just for the event:
The more I hear about her and read about her, the more I like her! According to the book jacket of her latest book, Stir: Mixing It Up in the Italian Tradition, she grew up in housing projects in South Boston. She worked with Todd English, when he was 22, at Micheala’s in Cambridge and worked with him for eight years. Someone there owned a farm in Tuscany and even though she had never left South Boston, Barbara went to Tuscany, Italy for three weeks to learn how to cook there. According to Corby Kummer, food writer and blogger for the Atlantic Monthly who moderated the talk, this is the only area in Italy which draws on the French tradition of extensive use of butter in cooking. Julia Child would be proud!
Here are some photos inside Sportello:
Overall, I give Barbara Lynch much credit for creating chocolate desserts that actually taste like chocolate. It’s something of a rarity these days to find chocolate, whether in cake, candy bar, or other form, that actually has a strong chocolate flavor. Often times the chocolate flavor is somewhat watered down by other ingredients such as milk, cocoa butter or other ingredients, which has the result of diluting the flavor. Anyone who has ever been excited to sample a piece of chocolate cake and been disappointed to not taste any chocolate is aware of this unfortunately dashed expectation. And to bite into a milk chocolate bar that has an overwhelming taste of milk opposed to chocolate, is also something I find disappointing (tasters of Guttiard chocolate may know what I mean). If, however, you are searching for a very light chocolate flavor [in a bath of milk] I imagine you absolutely love Guittiard chocolate.
Will definitely be returning to Sportello!