Is Corso 32 "Americanizing" their pasta?
I ve only been to Corso 32 twice but I am puzzled about the way they serve the pasta dishes, that is the amount of butter and sauce they serve on the pasta.
I tried their tartufo ravioli which is excellent except that both times it came with a bit too much butter for my taste.( and served at room temperature)
The chicken liver tortellini came overdressed with the balsamic vinegar sauce which covered the entire plate even after I ate the tortellini
The pappardelle with boar sausage came drenched in sauce . My companion had the bucattini and it was not only oversauced but the sauce was unbalanced and oversalted..
My recollection is that this is not the way pasta was served to us in Florence and surrounding towns, where the concept of sauce as "condimenti" prevailed.
I have not been there lately but that certainly does sound like Americanizing to me, too! How disappointing. We go to Italy regularly and the pasta certainly is a condiment rather than a drenching sauce.
We are going to corso32 again in June - am interested in how the pasta is served. I have celiac disease so cannot have pasta but I will observe what others have.