Restaurant at Home: Enzo Cianci from Fabbrica Pasta
EPISODE 1 – Chefs are back behind their stoves! If we don’t eat good meals in their restaurants, we can taste them directly to take away or through delivery platforms. Let’s support our restaurants and order! For Enzo Cianci at the Fabbrica Pasta, it’s the tortelloni that count!
OpinionEdouard Amoiel Food columnist
The Pasta in the Heart
Enzo Cianci has all of Italy vibrating in him! For 3 years already, this outstanding cook, with a biker look and a youthful smile, has been concocting wonderful pasta in his Fabbrica Pasta. Despite the confinement, he continues to operate with his take-out service. “From Monday to Friday, I’m at work preparing my stuffed pasta that grocery stores order me. My clients also pick them up directly. All my fresh pasta is available at retail,” recalls the restaurateur. The essential tortelloni with goat cheese & roasted fig or the pappardelle with cream of ginger and red tuna are of course in the game. Not forgetting the famous tortelloni with squid ink and the black truffle and ricotta tapenade fagattoni. Mangiare…
What is the dish that rocked your childhood? “The lasagna of course! We ate them on feast days.
How do you define your kitchen? “Italian, creative and daily”.
What’s your favorite dish ? “Orecchiette Cima di Rapa (wild broccoli)”.
What is your greatest gastronomic emotion? “My last visit to Villa Crespi Chez le Chef Antonino Cannavacciuolo”.
If you could teleport, which restaurant would you go to? “At the Ciau del Tornavento in Alba”.
What will be your first dish to celebrate the end of confinement? “A nice grill, a good cold beer and my friends”.
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