Cold Spaghetti from Italy's Ristorante la Siriola
"Cold spaghetti Km 4925" is a signature dish at Ristorante La Siriola in the Dolomites. Graduating from Mr. Niederkofler’s St. Hubertus kitchen, Matteo Metullio took charge of La Siriola’s decades-old restaurant on the same mountain, and in 2017 became the youngest chef in Italy to garner double Michelin stars. While Mr. Metullio’s ingredients are more international than his pointedly locavore mentor, his training and proximity “show how groups of chefs are working to create these high-quality territories,” says Massimo Bottura, the chef of the world’s top-rated restaurant, Osteria Francescana, who fondly recalls the vast bounty of La Siriola’s New Year’s brunch buffet. A similar buffet feast is served on Sundays, as is the housemade speck Mr. Bottura took home, vacuum-packed to enjoy again in Modena.
From “5 Places to Eat in the Dolomites” by Laura Rysman for the New York Times; Photo by Susan Wright
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