Comments on: Bite Marks #26

By: Pent-Italia – SaltShaker

Pent-Italia – SaltShaker — Thu, 16 Nov 2023 12:02:37 +0000

[…] Now this is a restaurant space that’s seen some turnover. Most recently it was the original San Paolo (which now just has a small counter space in the food court at Corrientes 1660, and my friend […]

By: In Search of the Golden Carrot

In Search of the Golden Carrot — Tue, 07 Aug 2018 13:37:01 +0000

[…] no closer to figuring out how to actually do it. I need to talk to Daniele Pina, the chef at La Locanda here, and see if he can show me […]

By: Carbonara Confessions

Carbonara Confessions — Fri, 11 May 2018 13:43:41 +0000

[…] La Locanda, Pagano 2697, Recoleta – Paccheri (big round tubes) – beautifully done, with proper guanciale in lieu of panceta, and a near perfect egg yolk and cheese sauce, and a light dose of black pepper. I added a drizzle of good olive oil and a touch more pepper – personal tastes and all that. 300 pesos.” Highly recommended. […]

By: Square Box, Round Food, Triangular Pieces

Square Box, Round Food, Triangular Pieces — Wed, 09 Aug 2017 19:51:01 +0000

[…] involvement of an old friend of mine from NYC, Maurizio de Rosa, the other two being Partenope and San Paolo. Here, he sticks with his Neapolitan style base, in terms of the dough (excellent dough, by the way […]