Review: Uovo is a fast-pasta concept that actually works, Jonathan Gold admits

Uovo, a casual pasta restaurant in Santa Monica from a co-founder of Sugarfish, gets all its pasta shipped in from Bologna
Jonathan Gold • Los Angeles Times • December 1, 2017
Sometimes I think that the closest thing I have to a hobby is making spaghetti all’Amatriciana, the queen of the Roman repertoire, a dish that has inspired me to sneak in cured pig cheek from Norcia, bottled tomatoes from the slopes of Vesuvius,...
The full article can be read on the Los Angeles Times website.

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