Wednesday, October 26, 2011


The stracciafave is certainly one of our most popular dishes and consistently manages to sell out. My Nonna would be very proud to know that a speciality dish she used to cook has now been passed along to share with our customers. I love watching the chef individually plate up each delicate sheet of pasta and place it on to the broad bean puree. The flavour of the cured pork cheek absorbs into the pasta and with a little bit of onion and pecorino cheese to top it off you're left with the perfect dish.

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