Piedmont produces some of Italy’s best wine. Why not put it on pasta?
If I wanted a definitive account of the dish’s origins, I’d be disappointed, warned Piermassimo Cirio, the bespectacled, cheerful 48-yearold who manages the kitchen at Madonna della Neve, a restaurant in Piedmont’s white truffle– and wine-rich Langhe region. Pinkie fingertip-size agnolotti del plin (from “pinch” in the local dialect), filled with meat and vegetables and sealed with a simple squeeze of thumb and forefinger, are the restaurant’s signature, and while the pasta takes many forms, I never expected it to be drowned in vino.
この記事は Saveur の October - November 2017 版に掲載されています。
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この記事は Saveur の October - November 2017 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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