The colour of the pasta “nero” really lets you appreciate the rough texture that the bronze dies produce,
-all that texture, gives the
Salse Verde, (a course chopped sauce of anchovy, garlic, cured lemon, parsley, capers, chili and olive oil)
something to hold on to.
Which is all anyone really wants out of life, right?
Cresti di Gallo, alla Bolognese