“We can never be wrong because it’s exact. It’s a scientific approach with a lot of love.” Paolo and Massimiliano explained that they go so far as to measure the pH of the water that they cook with to ensure that they have the correct salt measurements for their pasta, which they make in-house. We were thrilled to be able to witness the chef in action as he prepared and then beautifully presented us with some of his favorite dishes – Bonfire Lamb, Terrarium dish, Pasta + Pomodoro, and the Ravioli Cacio e Pepe. Neighborhood