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Is Corso 32 "Americanizing" their pasta?

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Is Corso 32 "Americanizing" their pasta?

felix the hound | Apr 15, 2012 09:23 AM

I ve only been to Corso 32 twice but I am puzzled about the way they serve the pasta dishes, that is the amount of butter and sauce they serve on the pasta.

I tried their tartufo ravioli which is excellent except that both times it came with a bit too much butter for my taste.( and served at room temperature)

The chicken liver tortellini came overdressed with the balsamic vinegar sauce which covered the entire plate even after I ate the tortellini

The pappardelle with boar sausage came drenched in sauce . My companion had the bucattini and it was not only oversauced but the sauce was unbalanced and oversalted..

My recollection is that this is not the way pasta was served to us in Florence and surrounding towns, where the concept of sauce as "condimenti" prevailed.

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