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Restaurateur Mario Iaccarino Credit: Meera Nagarajan
The ricotta inside the pastry shell of the candied fruit traditional pastiera is scented with orange and orange blossom. Credit: Meera Nagarajan
Diners are encouraged to customize each bite of the fresh green pea soup with the with crostini, herbs, dried tomatoes and chili pepper that are served alongside. Credit: Meera Nagarajan
Pizza bread bruschetta Credit: Meera Nagarajan
Rack of Colorado lamb garnished with herbs and lemon zest, served with baked onions and potatoes Credit: Meera Nagarajan
Part of the team at Casa Don Alfonso: from left, restaurateur Mario Iaccarino, chef de cuisine Sergio Chierego, sous chef Adam Roustom, sous chef Travis Spear and pizza chef Jeffrey Mandaca Credit: Meera Nagarajan
The dining room at Casa Don Alfonso featuring a view of the copper, open kitchen. Credit: Meera Nagarajan
House-made fresh tagliatelle with shrimp Credit: Meera Nagarajan
Beef carpaccio Credit: Meera Nagarajan
Chef de cuisine Sergio Chierego presents the frito misto and the baked tiny gnocchi served in a copper dish. Credit: Meera Nagarajan
‘Nduja pizza at Credit: Meera Nagarajan
Snapper crudo with pink pepper, orange and mint yogurt Credit: Meera Nagarajan
Sfogliatella, a traditional Sorrentine dessert, is served with cinnamon pastry cream and sour cherries inside layers of phyllo dough. Credit: Meera Nagarajan

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Meera began working at Sauce in 2008 and is responsible for the design of Sauce Magazine. She has a masters in journalism with an emphasis in magazine design from Mizzou and she has a habit of hoarding...