Joe Cecchini
Formento's | Chicago | March 2018
FEATURED DISHES
Buffalo Mozzarella, Roasted Carrots, Carrot Top Pesto, Honey Balsamic, and Pine Nuts
Squid Ink Paccheri, Lump Crabmeat, Finger Chiles, Cured Tomatoes, and Mint
Octopus, Braised Borlotti Beans, Mortadella, and Herbs
Beef Cheek Cappellacci, Celery Root, Soffritto, and Poppy Seeds
Photography by Alexa Bendek
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