Luciano Pellegrini is a pasta master. Of this there can be no doubt. Whether he’s dressing squid ink garganelli with fresh sea urchin and caviar, or tossing thick ribbons of tagliatelle with braised rabbit and Australian black truffles, or using gemelli to show off his crunchy house-cured bacon, he never fails to hit the right balance between rich and light, earthy and ethereal.
You never know what’s coming out of the Valentino kitchen, and that’s what makes it Las Vegas’ most fascinating Italian restaurant. Luciano is a restless sort, and he and his cohorts probably tweak their menu, and cook according to their whims (and available ingredients) more than almost any gourmet restaurant (Italian or otherwise) in town. So, the next time someone tells you they’re in the mood for pasta — good pasta, not the junk you get in most neighborhood joints in this town — take ’em to Valentino, and prepare to have your eyes and taste buds opened.
If you don’t believe us, just ask our old Italian staff:
In the Venetian Hotel and Casino
3355 Las Vegas Blvd. South
Las Vegas, NV 89109