- $50 Towards Italian Cuisine at Sforno
Most people don't know how to make pasta from scratch. Marco Monnanni has been doing it since he was 14, when he took an apprenticeship at a restaurant in Rome. He was a natural, eventually completing culinary school and training in kitchens throughout Europe and the United States.
Today, as the executive chef of Sforno, Marco uses classic Roman recipes to showcase delicious provisions found around Boulder. He and his team make Sforno's pastas and cheeses in-house, and source veggies and lamb from local purveyors. Although he's dedicated to eating local, even Marco knows that sometimes you can't improve upon the original; that's why he imports cured meats, san marzano tomatoes, and other ingredients direct from Italian markets. These multinational foodstuffs come together in dishes such as homemade potato gnocchi baked with parmesan, butter, and sage. Many menu items—including small plates and entrees—are cooked in a wood-burning oven that imparts a beautiful char and a tasty smoked flavor.