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★ The Legend
Bucatini Cacio e Pepe
This dish serves as the technical benchmark for the pasta program at La Pizza & La Pasta, utilizing bronze-extruded Afeltra bucatini imported directly from Gragnano. The kitchen's precise emulsion of starchy pasta water, freshly cracked black pepper, and Pecorino Romano DOP has set the standard for Roman pasta preparation in Manhattan since the emporium's landmark 2010 opening.
◆ Fan Favorite
Prime Rib Sandwich
Served from the bustling La Rosticceria counter, this legendary sandwich features slow-roasted Black Angus beef rubbed with a signature housemade porcini mushroom blend and sea salt. It became an instant, lines-around-the-block sensation during the market's first year, celebrated for its simplicity and high-quality olive oil finish.
● Chef's Pick
Ravioli di Zucca
Executive Chef Fitz Tallon specifically highlighted this dish as the ultimate announcement of autumn, praising the nutty-sweet profile of the butternut squash filling. He recommends pairing it with a crisp Gavi di Gavi to cut through the rich brown butter and sage sauce.
◇ Hidden Gem
Carciofi alla Romana
Chef Fitz Tallon showcased this Roman-style artichoke dish as a personal favorite for demonstrating the precision of cooking over open flame. The tender, herb-infused artichokes are elevated with a perfectly fried egg and a sharp dusting of Pecorino Romano.
Insider Tip
When ordering the Ravioli di Zucca, follow Chef Tallon's personal serving advice: if you want to control the sweetness of the dish, ask for the crushed amaretti cookies to be served on the side rather than mixed directly into the squash filling.
Every restaurant has its legendary dishes.
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