I had this when I visited Zafferano for dinner in Dec. I liked how Chef Andrea lifted this dish with the zest of Amalfi lemon and the fruitiness of white wine, since the sauce for this pasta was thick and creamy. The vessel to carry that uni cream and fresh Hokkaido uni was housemade Tagliolini, a traditional Piedmontese pasta, cooked al dente.
Last evening, I tried their new menu, and found Chef Andrea has kept to the spirit of honoring the original taste of the ingredients, while elevating it with thoughtful accompaniments. Will share some dishes in the new menu soon.

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