Fettuccine Maiella that are made with Sangiovese wine infused pasta! The table side preparation was even more spectacular with the Parmesan wheel being flambéed so the cheese would melt. Then, at some point, I could not believe seeing the guy scoop even more cheese, before adding to the plates some truffle oil and then shaving a generous amount of truffle. Creamy, I would have thought that the truffle oil would overpower the dish but is was not the case. This is one of the kind dish that I highly recommend.
