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The pastas of an Italian chef who works with our best products and good value for money

2023-03-18T09:26:09.782Z


In Palermo, Raggio Osteria offers antipasti, spaghetti and desserts faithful to the culinary dogmas of the Italian peninsula.


Raggio Osteria

Italian cuisineGurruchaga 2121, Palermo.

CABA.

Phone11 3082-3055

Hours Tuesday to Saturday, from 8:00 p.m. to 12:00 a.m.

Instagram @raggio.osteria

Average price per person

Sebastián Raggiante is a chef originally from the city of Bologna, Italy.

Bologna the "learned" (because of its prestigious university founded in 1088), the "red" (because of the typical color of the bricks of its buildings and the historical link with the communist party) and the "fat" because, since ancient times far away, food occupies a priority place in the lives of its inhabitants.

In this capital of the Emilia-Romagna region, eating well is a religion

.

Its inhabitants are born, live and die in permanent contact with a formidable traditional recipe book fueled by simple and comfortable dishes (where fresh pasta plays a leading role) that make use of high-quality regional products with a notable organoleptic impact.

If someone is born into this context, it is almost inevitable that they will have the genes for good taste clinging to their DNA.

It is not a minor fact in this story.

How Raggio Osteria came to be

Sebastian Raggiante, cook at Raggio Osteria.

Raggiante arrived in Argentina in 2010.

A handful of months later, guided by his culinary instincts, he opened (with his partner Luciana)

a small restaurant in the heart of the Monserrat neighborhood

where he proposed recipes with Mediterranean, Italian and Argentine influences. .

The project ended in 2016.

It was a good initiation stage in the complex world of Buenos Aires gastronomy.

This year Sebastián returned to the ring.

He with two partners: Romina and Cecilia.

The setting is the restaurant of a Palermo hotel.

An intimate area, for thirty diners, which includes a small bar dedicated to cocktails.

The hall of Raggio Ostería.

The proposal is clear and simple: a short menu that uses

high-quality Argentinian ingredients at the service of antipasti, pasta and desserts

interpreted with fidelity, precision and respect for the techniques, flavors and textures normally found in Italy.

What to eat Raggio Osteria

The carbonara spaghetti alla chitarra from Raggio Ostería.

Begin the trip with a simple and forceful appetizer

: anchovy fillets from Mar del Plata in oil

(meaty, tender and delicate) accompanied by an ethereal brioche bread and ointment butter sprinkled with a sliver of lemon peel.

The carbonara spaghetti alla chitarra are homemade, thin and tenacious,

fused to perfection with the classic egg and Parmesan emulsion of this sauce (no cream, of course), little crispy lardones of guanciale and a generous dose of black pepper .

A very succulent interpretation.

One of the entrances to Raggio Ostería.

The gigli (short dry pasta) alle vongole (clams)

express the alchemy of the original dish.

It is a “white” version, without tomato.

An irresistible “cocktail” - between the nobility of olive oil, the forceful saline soul of clams, the acidity of white wine and the subtle aroma of garlic - that permeates the pasta and transmits its irresistible moisture and umami flavor

.

The panna cotta is a gratifying closing.

A family recipe where the thick and creamy texture and sweetness without excess come together in an affectionate embrace.

look too

The real Italian-style pasta: how to cook it and 12 places to try it in Buenos Aires

In Lanús, a very good Italian restaurant where you can eat from succulent pasta to quality Milanese

Source: clarin

All news articles on 2023-03-18

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