My husband and I just came back from an awesome 10 day vacation through Florence, Tuscany, and Venice. We were just blown away by the quality of the food and wine, but especially the fresh pasta -- even at a casual trattoria with a simple tomato sauce it was truly fantastic (and with either truffle, meat, or seafood sauce -- wow).
I don't recall having pasta like that in the States (exceptions: Babbo in NYC and Tra Vigne in Napa Valley for special occasions), so now we're afraid we're totally spoiled. Then again, we haven't tried the whole range of restaurants in Boston... so Chowhounds, please help us out! Any thoughts on how we can recreate this culinary experience here? (either at a restaurant or to cook at home) Thanks!