
BY: John Mariani
Roman cuisine seems to be having its moment in New York with new trattorias and older restaurants all featuring dishes like cacio e pepe, penne all’amatriciana and spaghetti alla carbonara, made with varying degrees of success and authenticity.
Yet for ten years now one of the most exemplary of chefs, Antonio Morichini, has been doing all these dishes and many more from the Roman repertoire with the deft refinement of someone born and bred in the Eternal City. He worked at several of Rome’s top ristoranti, including Il Convivio Troiani, Roscioli and Acquolina, then moved to New York to work as executive and corporate chef in various restaurants in Manhattan, Brooklyn, and Westchester. Via Vai opened on a bustling restaurant row of Queens in 2014.
SOURCE: https://www.forbes.com
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