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Found 4 results

  1. That would be my #1 option (YMMV) in Cleveland Park, then. Great news for Cleveland Park!
  2. Dal Grano is next to the former Bistro Vivant, now Masala. Bland is the key word here. I had fettuccine with seafood white wine sauce. The dish had some nicely cooked shrimp and calamari rings, and some mussels (not in shell). I think it was the mussels that made the dish fishy, otherwise it had little flavor. I also think the pasta is not firm enough.
  3. According to their answering machine, Peperonata Pasta in Gaitherburg's Kentlands neighborhood has closed its doors. During the 2.5 years they were in operation, Peperonata was one of the few sources in central MoCo for a good cannoli and really fresh pasta.
  4. Fresh Pasta

    I love fresh past and really enjoy The paparadelle at Tosca, they typaically do it with wild boar. Dario leo used to do a fabulous chocolate tagliatelle with rabbit raguat Goldoni's but it slipped off the menuwhen he left for Georgia. Another hole in the wall favorite of mine is the fresh past at the Via Veneto in Hooin Hall area of Mt Vernon, their fresh pastas are light as a feather! I am interested in other peoples experiences with frersh pasta and great authentic italian sauces. Thanks
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