The Tipp
Paella di fregula sarda
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An emblem of Mediterranean fusion by chef Cristiano Andreini. Fregula, a typical toasted semolina pasta, replaces the rice and is risottata in an opulent fish-soup reduction. Enriched with a stew of cuttlefish, mollusks, and crustaceans, and finished with a touch of aioli sauce. The texture is rich and enveloping, capable of capturing the city’s gastronomic history in every spoonful.
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