Cacio & Pepe Sauce, Pesto di Pra, Tartufo Nero… On the first glimpse of the menu of the Prince of Venice Monaco restaurant which will open very soon, the recipes to accompany pasta, gnocchi or ravioli each look more succulent than the other . Here is a new chapter which opens for the Duke of Savoy after a successful experience across the Atlantic. Because, four years after the first turns of the wheel of his food truck which could be seen in the streets and near the beaches of Los Angeles, the inhabitants of Westwood have become familiar with these pizzas when cut – by the meter –, these arancini – small fried rice balls topped with mozzarella – or even the pasta prepared on site and enjoyed in the shade of the patio of its restaurant open a stone’s throw from the prestigious University of California in Los Angeles – UCLA. “The term ‘fast food’ is not entirely suited to our menu, the prince told us at the time. The quality of our products makes all the difference. We position ourselves as a luxury fast food restaurant, don’t We only use organic products, and I brought in two Italian chefs, a Neapolitan for the pasta and a Sicilian for the pizzas.”
“Do you have pasta?”
On his social networks, the prince has just announced that the Monegasque address which will open very soon will be located at 39 boulevard du Jardin Exotique, a very busy artery which notably connects the motorway coming from Nice with the heart of the Principality. The message accompanying the ad also asked this question: “Pinsa or pasta?” A mention announcing a little novelty specific to this Monegasque address, the presence of these pinsas, a traditional recipe from the Rome region, a missing link between pizza and focaccia, distinguished in particular by a more airy texture.
The tastes of the prince
As for the prince, he also told us his favorite recipe on the occasion of the opening of the Westwood restaurant: “I’m thinking of tartufo pasta, made with magnificent Italian products that we are not used to eating in the street in the United States The pasta is prepared with organic eggs and very good flour. The recipe combines a very light cream with beautiful Italian black truffles cut into strips, chives and a truffle butter that we have. we prepare ourselves. We also have pasta cooked in a wheel hollowed out with parmesan aged for twenty-four months. Once cooked, we pour it in, its heat melts the parmesan, and the ideal is to then flambé it. vodka.” The Monegasques should fall under the spell!
Read also >> Emanuele Filiberto from Savoy: “Cooking has the power to bring people together”
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