Ciceri e tria ai frutti di mare, at once classic and creative

Paolo and I sat down for dinner at about 9 p.m. last night at La Quinta Stagione in downtown Lecce where this fantastic, creative take on the classic ciceri e tria (chickpeas and long noodles) reminded me of what Tony always says: “For Italian food to be authentic, it must be a balance of the classic and the creative.”

The photos simply do not do justice to Chef Franco Tornese’s deft hand.

That’s the amazing chef Franco (standing) with Cataldo Ferrari, vineyard manager at Paolo’s family’s winery Cantele.

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