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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This Little Piggy…

This little piggy went to market, got slaughtered, then was turned into a delicious roast porchetta by Valentino chef Luciano Pellegrini at the Epicurean Affair at the Palazzo (for ELV’s and other’s delectation), and thus deserves a place of honor on this website:

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Btw: As an aside, it should be noted that the spread and variety of vittles put out by Pellegrini at all of these Epicurean (and other) charity events far surpasses the provisions provided by other participants. As to what ELV is doing standing with Vintner Grill GM Peter Varela and three topless ladies in tasty snap #2, all we can say is it wasn’t our idea and we tried not to look…but not very hard.