Chef Patti Jackson’s lasagne were layered savory perfection today at I Trulli in NYC for lunch.
Macaroni, made with farina arsa (burnt flour) and pea shoots.
Do Bianchi
Negotiating the epistemologic implications of italocentric oenophilia.
Chef Patti Jackson’s lasagne were layered savory perfection today at I Trulli in NYC for lunch.
Macaroni, made with farina arsa (burnt flour) and pea shoots.
Do Bianchi 