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Una Pizza Napoletana's excellent margherita.

Pizza, Pasta & Pastry

Sara Deseran | May 17, 2013 | Story Restaurants

Attention Italiophiles: This Monday is a dinner that you’re not going to want to miss. The last of the SF Chefs’ spring Dinner Party Project series, “Pizza, Pasta & Pastry” is going to be at Una Pizza Napoletana where you can eat carbs to your content.

But not just any carbs: Of course, you’ll get to dive into the smoky, chewy, and amazing pizzas by pizza guru Anthony Mangieri, but you’ll also get to taste the pastas made by Ristobar’s chef Michele Belotti, including asparagus ravioli with black truffles, quail egg, and brown butter as well as Lombardian-style stuffed pasta with veal, prosciutto crudo, pork, pancetta and sage butter. Those of you subscribing to Wheat Belly? You’re not invited. This is for the rest of us hedonists.

Of course, this is just a taste of what SF Chefs is leading up to: The big 5th Anniversary Night Opening Celebration on August 2nd.

To buy the few tickets that are left, click here. We dare you.

Have feedback? Email us at letterssf@modernluxury.com
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Follow Sara Deseran on Twitter @SaraDeseran



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