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Is Corso 32 "Americanizing" their pasta?

felix the hound Apr 15, 2012 09:23 AM

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.

  1. chefathome Apr 16, 2012 10:05 AM

    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.

    1. e
      egon61 Apr 16, 2012 05:33 PM

      Have not been to corso32 recently enough to notice this (was not an issue when I visited a number of months ago). Pasta in Italy is definitely served "drier" than what you would stereotypically get in the US....a heaping plate covered in red sauce.

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