cuisine is loved all over the world. All restaurants have their
own versions of pastas, and all families have their own favourite
recipes, handed down from generation to generation. But to savour
the authentic, traditional Italian pasta then you must go to its
Italian restaurants take their pastas seriously:
noodles made from real durum wheat are cooked to al dente
perfection, and sauces are made from the freshest local ingredients.
Some, like the Enoteca Pinchiorri Restaurant in Florence, prides
itself on innovative dishes — so delicious that it was one
of just a handful of restaurants in Italy to garner two Michelin
stars. Be sure to order the ignudi, or ricotta-and-spinach dumplings
with a lobster-and-coxcomb fricassee — considered by many
to be one of the best in gourmet pasta.
In terms of nouvelle cuisine, the pasta dishes in Gualtiero Marchesi
has pushed the boundaries, using unconventional ingredients like
foie gras, asparagus, truffles, caviar and raw seafood were all
brought into play. Some dishes are even served cold. Owner and chef
Gualtiero Marchesi (after which the restaurant was named) was the
first Italian chef to receive the “Personnalité de
l’année” for gastronomy, aside from the “Chevalier
des Arts et des lettres” medal by the French government, and
the Grand Prix "Memoire et Gratitude", from the International
Academy of Gatronomy. The Italian government also gave him the title
of “Commendatore della Republica”.
For a more casual, family restaurant, the Osteria
di Rubbiara in Rome is practically a landmark among locals. Heaping
platters of delicately seasoned pasta — ricotta and herb filled
tortelloni, strighetti with meat ragu — a wide array of side
dishes, and famous house vinegars and homemade liqueurs (buy some
to bring home!). For a quick al fresco lunch with no frills but
lots of flavour, head for the Piazza Santa Maria, where Sabatini’s
offers a spaghetti carbonara, ravioli consommé.
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