Ravioli del plin alla carbonara di Daniele Usai

Daniele Usai, the one Michelin-starred chef at Fiumicino and winner of the contest created in collaboration with JRE Italia and the magazine Italia Squisita, interprets the most classic stuffed pasta from Langhe, with a “Roman” twist.

This traditional recipe owes its name to how they are closed, by pinching them – “plin” in the Piedmontese dialect. Thus, this version of plin alla carbonara was born with Alba’s white truffle. Originality, delight and great dexterity are found in these Italian fusion recipes!


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