Continuing the Mario Batali tour of NY, Mihir and I decided to swing downtown to get lunch at Lupa, the less pricey and more Roman trattoria-esque version of Batali's Babbo. The fare was delicious, possibly the best I have had outside of Italy, and the wine list maintains Batali's singular focus on bringing together the hard-to-find authentic regional wines that grew up with this cuisine over the centuries. Just like Bar Jamon, the formula works and works well.
Lunch consisted of a few antipasti (Baccala with olives & capers, Insalate of escarole with a warm pancetta and garbanzo vinaigrette, and a wonderful bitter winter vegetable whose name escapes me) paired with a small carafe of Piedmont white (Roero Arneis
We followed with Linguine alla mattanza (literally, tuna from the harvest or slaughter, a Sicilian speciality) and the day's special which turned out to be the meal's show-stopper, a plate of ravioli stuffed with tender seasoned pork; the ravioli then were pan-seared in a mix of bread crumbs and pecorino romano -- truly one of the most delicious dishes in recent memory. Couldn't pair the main dishes with anything other than a nice big Sardinian red (Cannonau Di Sardegna Riserva Sella & Mosca 2000).