“THE KEY IS USING the freshest ingredients when possible, such as the vegetables, herbs and garlic that go into these classics. We serve a lot of baked pasta dishes and also puttanesca, chicken primavera, meatballs in a pomodoro sauce, gnocchi with vegetables and mushroom ravioli. “Two major crowd favorites in terms of sauce are Pomodoro and Bolognese. A great thing to do with pasta and sauce is customization: We give our guests choices. When we serve tortellini, they can ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.