Do you know the difference between the loin and fillets of a salmon? Fillets are the smaller pieces (in the tail or by the gills), while the loin is the complete, central part of the salmon. We use the loin for our salmon pennette, not the smaller fillets. Why? Because the pieces are larger and there is a more even taste between one and another.
We’ll let you into a few other secrets: we use fresh egg pasta in our lasagna, we only grate our cheese using Parmigiano Reggiano, obviously our gorgonzola is PDO, and we only use Pecorino Romano PDO in our tastiest Roman dishes such as Cacio e pepe and Amatriciana! Our escarole is fresh and we only use fresh yellow potatoes, and our baked dishes are made with fior di latte mozzarella rather than any unspecified “pasta filata” cheese! Our risottos are made with Carnaroli rice and our semolina pasta is strictly bronze drawn because it holds the sauce better.
Our basil is from Liguria, our oregano is from Sicily, and we always use finely chopped fresh parsley.
Nothing standard, only the TOP ingredients!
Open&Eat – semplicemente Italiano
