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“Spectacular”: Homemade pastas really hit the spot at Siena…

Yesterday, we received a couple of nice comments on our Facebook:

“One of my all-time favorites!” wrote one user. “It smells SO GOOD in there. The pasta with mushrooms and truffles… mmmm…”

Another chimed in:

“My favorite [is] sitting at the bar glass of Cabinet, fig appetizer, half plate of Fettuccine Con Funghi in Crema Di Tartufi — handmade pasta with cream, white truffle oil, mushrooms, shallots and Grana Padano cheese. Spectacular.”

Here’s what Chef Harvey had to say in response:

“Thank you so much! This particular pasta dish was a mainstay on the menu of Il Pino in San Gimignano, Tuscany when I was working there. This and the wild Boar pasta were the two pastas I could not wait to share with everyone when we opened Siena!”

All of Chef Harvey’s pastas are homemade and handmade, every day at Siena.

And as you can see from the above, his passion for Italian cuisine is one of the ingredients that makes his cooking so special.

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