
Photos: Italian classics rise above the din

The braised artichokes starter at Cinquecento includes anchovies and capers.
Jonathan Wiggs/Globe Staff
| April 2, 2013

Grilled swordfish with romesco and eggplant caponata.
Jonathan Wiggs/Globe Staff
| April 2, 2013

Brussels Sprouts with pancetta and candied orange.
Jonathan Wiggs/Globe Staff
| April 2, 2013

Saltimbocca is veal wrapped with prosciutto.
Jonathan Wiggs/Globe Staff
| April 2, 2013

Spaghetti with San Marzano tomatoes and sweet basil.
Jonathan Wiggs/Globe Staff
| April 2, 2013