Montesacro Pinseria-Enoteca - Wine & Spirits Magazine

Montesacro Pinseria-Enoteca

Gianluca Legrottaglie specializes in pinsas, an ancient Roman flatbread, at his SoMa restaurant. Made with three different flours and proofed for three days, the dough holds up to the toppings, simple but bold combinations like black kale and stracciatella with garum, the fish sauce of Roman times, or peppery guanciale and Calabrian honey. The wine list is equally audacious, focusing on Italy (Lazio, in particular), with wanderings into Portugal and northern Greece.

Tip: Apertivo hours run 4 to 6 pm, Mon.-Sat.

510 Stevenson St., San Francisco, California



This story appears in the print issue of October 2018.
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