Piero Selvaggio has just delivered a plate of Sardinian fregula with grilled octopus — chewy pasta dyed a deep
black in squid ink and strewn with lavender tentacles — to a table at Valentino restaurant. Then he turns his attention to the wine, Valle dell’Acate, Zagra…
black in squid ink and strewn with lavender tentacles — to a table at Valentino restaurant. Then he turns his attention to the wine, Valle dell’Acate, Zagra…
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