0 Comment

January 17 is the annual day of Italian cuisine and the Italian chefs association pick a dish every year to promote the authenticity of their cuisine. Last year was ragu Bolognaise and this year Pesto alla Genovese. I had dinner at Sureño before moving on to Aperitivo at midnight to see the crew of Beijing’s […]

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 […]