There was a wonderful article about TOSCA in the NYT on 1/8/14, but I was confused about a dish. The article speaks of Lumanoni (shells) with prosciutto, radicchio and lemon cream, but the photograph of the dish in the slide show seems to show shells in a butter sauce and little else and then the TOSCA menu describes it as lumaconi with prosciutto, trevisio (radicchio) lemon-breadcrumbs. Does any here know what the dish really is? The first description appeals to me, but I have not been able to find a recipe with those ingredients nor has the restaurant responded to an email. Thanks.