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| I've been an admirer of Michelin star Chef Paolo Barrale's cooking since we first met back in May of 2010 at Marenna Ristorante in Sorbo Serpico (Av). Today at lunch he did not disappoint: Candele pasta with a pepata di cozze (mussels in pepper broth) sauce and fresh squid. A drizzle of Feudi di San Gregorio's extra virgin olive oil, and that's all she wrote. |
Thursday, August 7, 2014
Snapshot of the Day - Candele Pasta with Pepata di Cozze and Calamari - Chef Paolo Barrale, Marenna' (Av)
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