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From a road trip through Italy: Pasta Privato
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Chef Michael Angeloni’s relationship with pasta started in his nonna’s Etobicoke basement, where a long table became a family pasta factory and bags of handmade tagliatelle were practically currency.
Years later, after formative chapters at Splendido, The Black Hoof, Grand Electric and restaurants of his own, pasta kept calling him back. Pasta Privato became the place to bring those experiences…