1 Comment

Last year’s dish was Italian Tagliatelle al Ragu Bolognese, and this year Pesto alla Genovese. Italian chef Marino D’Antonio at Sureño Restaurant Beijing will be participating again next year on January 17. From a “working class” type of sauce perfect for dressing “lasagne, ‘troffie’ or ‘trofie’ that in Liguria are elongated and twisted gnocchi, with […]