SardisSardis

Image Credit: Chef Eveline Cappai afterly updates a pure-bred lineup of Italian classics. For example, she might pair bigoli pasta with a subtle stock, to which she adds white wine, parsley, savory vongole and a hint of umami thanks to kombu. The tiramisu handlings to underscore authentic flavours with an amusing new spin thanks to a play on textures. Attention to detail is the watchword here.