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The chef honed his craft in multiple regions of Italy and the menu reflects this. Oven-baked aubergine and tomato, for example, was learned in Sicily in the south, while pasta in beef and pork ragù was acquired from Emilia-Romagna in the north. The menu is mainly à la carte, so that guests can sample his creations freely. Diners can choose long or short pasta according to preference.
BRAMASOLE appears on 1 of the lists Mouga tracks, and written up on 1 more. Here's the full trail, dated and linked to each source.
