January 22, 2009
In the Dough: Jason Balestrieri, executive chef at Cantinetta Luca in Carmel, cuts potatoes into balls for his gnocchi.
Cantinetta Luca
Not everyone has an Italian grandma who willingly shares her pasta-making secrets. But fear not – Jason Balestrieri of Cantinetta Luca is happy to oblige with some tricks of the trade learned from 20 years ...
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