Had a chance to meet with Connie this week, and we went to lunch at Bricco’s Trattoria in Glastonbury, CT.  It was superb.

She had a salad with arugula and other greens, a salmon fillet and a glass of Prosecco.  I was able to stay vegan by eliminating the cheese in a delicious salad of zucchini strips, cherry tomatoes and what appeared to be Gaeta or Taggiasca olives, followed by a bowl of spaghetti with eggplant, tomato sauce, and a bit of hot pepper flakes.

Bricco Zucchini Salad

The wine was also excellent: 2006 Michele Chiarlo Barbera d’Asti.  This trattoria gets my recommendation.