Chef Michele Pavanello of upscale Italian eatery Otto Ristorante recently unveiled new menus for its a la carte, degustation and vegetarian courses. Reflecting the seasonal changes in Europe, Chef Pavanello uses only seasonal ingredients imported directly from Italy and its surrounding neighbors, the methode d’emploi this time around involve not only robust flavors but also preparing the dishes via a combination of “slow” culinary techniques like braising and smoking. Diners can expect dishes such as red wine pappardelle served with guinea fowl ragout and crispy bacon, slow braised veal ravioli served with truffle and sage emulsion and white chocolate and Nonino grappa terrine with raspberry sorbet.
