Gayle Keck's Blog

• Chasing a Food Memory

  April 22, 2008

  • It’s an unassuming plate - little irregular lumps of nearly naked pasta. No visual fireworks, no flashy garnish. I doubt I’d have ordered the agnolotti dal plin if a dining companion hadn’t praised it. “Guido’s mama makes them all by hand,” Daniel said, describing the folded, veal-stuffed pockets. “The sauce is just meat drippings from the roasting pan – but it’s probably the ...
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