Casa Tavola
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Inside the kitchen, the oven, the dining room.
Photos from the pass, the wood-fired oven, and the few quiet minutes before service begins.
Tagliatelle, fresh from the board. Six minutes from there to plate.
The oven hits 420°C by 18:00.
Friday night, table six.
Barbera d'Asti — Sofia's pick for the boar ragù.
Risotto al parmigiano, finished tableside.
The room, just before service.
Tiramisu — made each morning, ready by service.
Focaccia, straight off the stone.
Lorenzo at the pass.
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