Eat This Now – Pastas at VALENTINO

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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.

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