I love corn. And when it is in season, I stuff myself on it wherever the opportunity presents itself. This plate of black truffle-smothered, handmade agnolotti at Spago that I had last week, was filled with the last of it. The sweetness of the smooth corn purée within those tender little parcels of pasta could make a grown man (and this grown woman) weep.
Pumpkin is the new seasonal filling for their agnolotti, and that's just been put on the menu. It's another delectable variant I can't wait to sink my teeth in.