It is absolutely clear: regional food to be had and cherished in it's own region.
Now the Como Chefs (and at-large Italian Chefs, and at-larger World Chefs) would prefer to make their own pasta on the same morning that they're cooking it. And then it is bound to taste different.
My penne with sun dried tomatoes, chilies, dash of chicken remains an all time favorite. And in Como, it tasted like never before!
Now the Como Chefs (and at-large Italian Chefs, and at-larger World Chefs) would prefer to make their own pasta on the same morning that they're cooking it. And then it is bound to taste different.
My penne with sun dried tomatoes, chilies, dash of chicken remains an all time favorite. And in Como, it tasted like never before!
On the side they served me salad, firm erect asparagus and lots of olives. They are proudly against lanky, fainting, vegetables. Get your head out of the gutter, I am speaking Food, nothing else. Ah look at that cheese sprayed over...