Pasta overload

Welcome to Babbo’s pasta tasting.


Chickpeas to start

“Casunzei” with Poppy Seeds

The subtle sparkling white wine paired with this dish went well with the smokiness of it. Nice colors added to the light flavor and creamy pasta filling. There was also a slight crunch from the green onion on top.

Black Tagliatelle with Charred Corn and Castelmagno

This dish had a nice charred corn taste, but the tagliatelle seemed a tad bit overcooked. The wine that was paired with this dish was good by itself, but it didn’t quite fit with the pasta.

Garganelli with “Funghi Trifolati”

Aged goat cheese topped this nice garlic and buttery pasta. The nicely cooked mushrooms and green herbs really stood out. This dish paired nicely with lighter but flavorful red wine.

“Agnolotti al Pomodoro”

The pasta of this dish had a nice texture to go with the sauce and cheese. Unfortunately, the meat had a dry kind of aftertaste to it. This was paired with medium body well-rounded red wine.

<Fifth pasta picture>

The pappardelle Bolognese was delicious and didn’t get a chance to have its picture taken it was so good. It was paired with a fully bodied, rich, and smooth red wine.

Bittersweet Chocolate “Sotto Una Nuvola”

Rich creamy dark chocolate paired with a cherry sparkling rose.

Summer Cherries “in Mandorle”

Tasty cherries on top of a soft, semi-sweet moist cake paired with a really sweet moscato wine.

Blueberry tart.

Olive Oil Rosemary Cake with Olive Oil Gelato

Upside down peach cake

Last bites