My friend from Tuscany warned about pasta there and he was right – watch out for pre-cooked pasta.
But now fast forward and go to Cibreo in Firenze one of the food institutions in Europe. Guilo Picchi the son of Fabio are the consummate foodies with graciousness and a focus on hospitailty and quality.
This is a linguini is homemade, or at least fabricated for Cibreo restaurant topped with grated Parmigiano cheese, just the way I like it.
But what is extraordinary is the butter made with carrots so it has sweetened and a golden natural color. The pasta was cooked al dente to perfection ~ Bravissimo.
Categories: Life Cycles