by Tim Carman
Nathan Anda decided years ago that he wanted the Red Apron in Penn Quarter to focus on tigelles, the flatbread common to the Emilia-Romagna region of Italy, where locals slice open the muffin-like rounds and fill them with a lard-heavy pesto. What Anda didn't realize is that he would need those many months of R&D to develop the perfect tigelle dough.
"It took us two years to master the dough," says Anda, executive chef and partner behind Red Apron, the sandwich-and-butcher-shop chain set to open its D Street NW location on Wednesday, more than a year behind its initial projection.
Source: http://www.washingtonpost.com/
