Since supping at a hosted, soft opening dinner earlier this week at Maria Hines’ brand new Agrodolce in Fremont, I had been thinking about the hand cut tagliarini.
The menu at chef Maria’s third restaurant, which opens today, is all about Southern Italy, starting with assorted antipasti (pork loin cured in house, those fried risotto balls otherwise known as arancini, Pugliese-style burrata served alongside baby beets dressed in a citrus-honey gastrique), following by four pasta options and five main plates (Fishing Vessel St. Jude's exceptional albacore, rabbit cacciatora, grilled Anderson Ranch lamb loin, a Northwest seafood stew and chicken breast served with caponata).
Dishes are described in spare prose, basically a list of ingredients, but what leapt off the page and embedded in my carb-crazy psyche was this verbage: "Pasta made with house-milled flour." Whoa! That’s taking the whole farm-to-table thing to a new level.
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