Making Pasta at Culina
I just published my review of Culina Modern Italian restaurant, which recently opened at the Four Seasons at Beverly Hills with an impressive décor. Now listen carefully to what Chef Victor Casanova says during my exclusive interview, and you will learn the secret of his tasty spaghetti that I just enjoyed.
The noise you hear in the background of the video is not a faulty microphone, but what the chef has to endure when he makes pasta twice a day for Culina’s satisfied diners. I also tried many more items on his menu, and particularly appreciated his wheat crust margherita pizza (see photos below).
You can click on each photo to enlarge to see dishes from Culina Modern Italian restaurant menu. All photos by Sophie Gayot.-
- Tiramisu with coco snow
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- Fiori di Zucca squash blossoms
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- Suppli’ Al Telefono saffron risotto croquettes
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- Ravioli with fresh corn, marscapone, goat cheese, fresh thyme & parmesan reggiano
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- Margherita pizza with buffalo mozzarella, basil & tomato sauce on a wheat crust
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- Oils at the crudo bar
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- Olives to start
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- Sophie Gayot helping
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- That is how it looks before going into the machine
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- A $20
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- Spaghetti Alla Chitarra with San Marzano tomato sauce, peperoncino & basil
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- Some parmesan being added for great taste
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- Nuvola Di Riso rice cloud with fresh berries
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- Abbacchio Allo Scottadito lamb chops with Sardinian fregola
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- Ricci Di Mare sea urchin with lemon & extra virgin olive oil
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- Salmone loch duart salmon with caper salt & blood orange
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- Ricciola yellowtail with star anise oil & orange sea salt
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- Tonno ahi tuna with ginger oil
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- Aragosta lobster with pink peppercorns
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- Gamberoni Mexican Gulf shrimp with lemon & basil tomato oil
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- Branzino with tomatoes, capers & lemon
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