Three tools Giulietta chef Rob Rossi can’t live without
Fresh pasta is a simple thing to make, but a difficult thing to master. At Giulietta, there are four kinds of pasta on the menu at any given time, and each one is made with painstaking precision. Hover over the red dots to read about some of the tools chef Rob Rossi couldn’t live without.
This story originally appeared in the April 2019 issue of Toronto Life magazine. To subscribe, for just $24 a year, click here.