Search Results for: Pasta stuffed uncooked
best of emilia-romagna to manhattan. though american-born, secchi trained at massimo botura's famed osteria francescana in modena. your meal might start with a trio of gnocco fritto, topped with prosciutto, mortadella, and tuscan finocchiona. pastas display serious technical perfection, like the stuffed
anolini, a style of pasta from parma that is bathed in a sauce that makes the most of the region's famed parmigiano. for dessert, of course, you'll find some of the city's most impressive new gelato, especially the dark, surprisingly toasty pistachio. il divo the upper east side is already home to longtime...
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