But - and here's the relevance of my non-chef statement - pasta is pasta is pasta. Isn't it? I mean, provided it's freshly-made in-house, it's only a combo of flour and eggs. Logic says every chef's pasta should taste roughly the same.
However, last night we debated whether Cotogna's home-made pasta was better than last week's home-made pasta at SPQR.
The decision, narrowly, fell to Cotogna.
My appetizer, the Raviolo di ricotta, comprised a poached egg inside a pasta shell. While that in itself combines the devil's own ingredients, the execution was impeccable.
The rest of the meal: Mrs P's Burrata, radicchio & pomegranates, and Pappardelle with muscovy duck, and my Pork Loin with sunchokes and apples were equally outstanding. Together with the service, this place consistently manages the complex algorithm that makes up a perfect date place.
All I had to do was bring the perfect date.
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