A spotlight on Piedmont at Osteria Langhe in Logan Square

May 05, 2016 519

Most Italian restaurants in Chicago try to recreate dishes from a particular region, but usually it's a generic "southern" or "northern" style. The team behind a Logan Square Italian restaurant is much more focused than that, pouring all of their energy into a restaurant devoted to just one region: Piedmont.

Chef Cameron Grant spends quite a bit of time in Pilsen, in a USDA-approved food production kitchen, making all of the pasta for his restaurant. The bulk of the work centers on plin, a traditional "pinched" ravioli from Northwestern Italy, stuffed with a cheese called La Tur, which contains milk from sheep, cow and goat, and is combined with fresh thyme for a one-of-a-kind filling.

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Source: http://abc7chicago.com/

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