PASTA TASTING
C·I — Potato & Leek Tortellini
Silky potato and sweet leeks, in a rich Parmigiano brodo and crispy, pepper-cured Italian guanciale.
C·II — Pear & Chestnut Ravioli
Pear and roasted chestnut inside tender ravioli, bathed in browned butter and a Parmigiano Reggiano cream sauce, topped with fried sage.
C·III — Rigatoni al Salsiccia
Rigatoni tossed in a Italian sausage ragù, with 24-month aged Parmigiano Reggiano and Pecorino Romano, and finished with a hint of charred radicchio.
C·IV — Raviolo al Tartufo
filled with egg yolk, and aromatic Périgord truffles, and glossed in nutty browned butter.