A few weeks ago, I included Claudio’s Ristorante in a pizza roundup story for Vancouver Sun and The Province pizza. Now, I circle back — Claudio’s deserves a couple of thumbs up for its pastas, too. The dough is made fresh daily with sensitivity and understanding of its sometimes fickle nature and transforms it into satisfying dishes like the... More
A few weeks ago, I included Claudio’s Ristorante in a pizza roundup story for Vancouver Sun and The Province pizza. Now, I circle back — Claudio’s deserves a couple of thumbs up for its pastas, too. The dough is made fresh daily with sensitivity and understanding of its sometimes fickle nature and transforms it into satisfying dishes like the single raviolo with truffle ricotta and egg yolk or trofie, a Ligurian pasta that’s rolled and rustically twisted — the pesto sauce on it was perfectly balanced. Cappalletti (hat-shaped) squid-ink pasta with a cream sauce, tagliatelle bolognese with pork shoulder, prosicutto, mortadella, precorino and grana padana — mwah!
The restaurant’s operated by the two sons of Claudio Magagnin who operated Pasta Amore in Burnaby until 2021.
#burnabyrestaurants #pasta Less
