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One Great Plate: Carbonara at Perbacco

Written by Linnea Covington on . Posted in Eat & Drink, Posts

The dish before me looked more like an art project then an actual appetizer It was comprised of mysterious mounds of white, brown and yellow shapes, and textures ranged from smooth to bumpy, fluffy to powdery. “It’s an avantgarde interpretation,” said Francesco Nuccitelli, the manager of Perbacco where this creation is offered. “The chef wanted [&hellip
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