Silvia Barban

CHEF
Written By Nicole Borden

LaRina Pastificio & Vino | Brooklyn | October 2018

FEATURED DISHES


Capesante: Sea Scallops, Fermented Calabrian Chile Oil, and Burnt Orange Purée
Bread: Focaccia with Lardo and Rosemary

Smoked Spaghetti Aglio e Olio: Smoked Spaghetti, Garlic, Olive Oil, Calabrian Chiles, and Hazelnut Breadcrumbs

Linguine, Maine Uni, Smoked Trout Roe, Lemon Balm, and Citrus Bread Crumbs

Risotto, Acid Butter, Caramelized Radicchio, Suckling Pig, and Capers


Photography by Alexa Bendek

Nicole Borden
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