At Colapasta in downtown Santa Monica, a Michelin-starred chef returns to his roots. Review by piescarcega.
, the half-moon-shaped ravioli native to the northeastern part of Italy, where the Dolomite Mountains rise, and that are the house
Stefano De Lorenzo is the pasta maker; he was born and raised in the mountain town of Cortina d’Ampezzo, the heart ofcountry. He said the recipe he uses at Colapasta closely resembles the one his mother weaned him on.is a fresh-stuffed pasta native to northeastern Italy. The pasta is a house specialty at Colapasta, a new casual restaurant in Santa Monica.De Lorenzo has been a fixture of Los Angeles’ Italian dining scene for more than two decades.
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