Spaghetto Adamas Prestige Selection, Parmigiano Reggiano and finger limes by Chef Michele Casadei Massari

Spaghetto Adamas Prestige Selection, Parmigiano Reggiano and finger limes by Chef Michele Casadei Massari

We present Spaghetti Adamas Prestige Selection, Parmesan cheese and Hokkaido finger limes.

The pasta once cooked is topped with a smooth and creamy butter sauce, to which Parmesan cheese was added and as a spice, pepper, to bring an intense aroma. A few small Hokkaido limes were added to stimulate the taste. These little citrus bombs have a spicy effect that makes its way through the pasta, giving the dish a vibrant and lively flavor.
As the undisputed star of this dish we have Adamas Prestige Selection caviar, Baerii Sturgeon.  Here the caviar brings just the right savoriness, creaminess and intensity of flavor balancing the dish perfectly.

This dish is an impeccable balance of freshness, spice and comfort.

Wine:
Chardonnay: a medium to full-bodied Chardonnay with a touch of oak will complement the richness of the dish beautifully, enhancing the buttery notes and balancing the flavors.

For info and reservations:

Lucciola restaurant New York City