Southern ingredients meet Italian techniques at Le Farfalle

Jul 29, 2016 751

The giant wheel of parmigiana-reggiano at the center of a Le Farfalle dining room makes the point: Italian cooking traditions are at the core of this new restaurant from New York City restaurant scene vets Michael and Caitlin Toscano.

But while the cheese hails from Italy, many of the dishes it's plotted to complement are local to the Lowcountry. The opening menu includes stewed chickpeas, octopus carpaccio and gnocchi with roasted tomatoes, along with pastas made from house-milled versions of Anson Mills grains. The noodle lineup ranges from toasted buckwheat capunti to sorghum oricchiette.

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