Craig Laban - Three Bells for Alla SpinaBy Hashtag on Jun 03 2012 Posted in: Alla Spina, Press, 0 comments
In his most recent Inquirer review, Craig Laban writes:
Alla Spina is more in its element batter-frying snails with a side of garlicky tartar dip, curing lamb shoulder into rosemary- and clove-scented speck, or tucking delicate mortadella hot dog links studded with pistachio into a house-baked bun with spicy pickles and cabbage relish. Oysters come juicy and hot, baked beneath a thin Parmesan crust. Just slightly warmed rib eye carpaccio comes beneath a hale of shaved Parmesan and pickled pioppini mushrooms. "Schisola" polenta dumplings ooze with molten Taleggio cheese.
- Great Chefs Event 2013
Tue 06.11.13 at 12:00am