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Chef Q & A Alberto Varetto

Sale e Pepe Executive Chef Alberto Varetto's epicurean dinner entree Grilled Baby Lamb Chops includes three grilled prime American baby lamb chops served with sauteed chanterelle mushrooms and roasted fingerling potatoes glazed with a rosemary, Barbaresco wine reduction. Submitted

Submitted

Sale e Pepe Executive Chef Alberto Varetto's epicurean dinner entree Grilled Baby Lamb Chops includes three grilled prime American baby lamb chops served with sauteed chanterelle mushrooms and roasted fingerling potatoes glazed with a rosemary, Barbaresco wine reduction. Submitted

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  • Sale e Pepe Executive Chef Alberto Varetto displays his elegant entree -- grilled baby lamb chops -- while standing in front of one of many magnificent murals adorning the restaurant's palatial Renaissance-style dining room. Submitted
  • Sale e Pepe Executive Chef Alberto Varetto's home made fresh pasta entree, Tortelloni Stuffed with Scallops and Thyme, includes scallop-edged fresh pasta pillows filled with scallop and thyme stuffing, sauteed with fresh tomato and basil-infused butter sauce. Submitted
  • Sale e Pepe Executive Chef Alberto Varetto's epicurean dinner entree Grilled Baby Lamb Chops includes three grilled prime American baby lamb chops served with sauteed chanterelle mushrooms and roasted fingerling potatoes glazed with a rosemary, Barbaresco wine reduction. Submitted
  • Sale e Pepe's succulent seafood appetizer, Roasted Jumbo Shrimp, includes several roasted jumbo shrimp on a mound of radish sprout, red and yellow pepper salad, topped with sweet red beet and drizzled with Ligurian olive oil tomato dressing. Submitted
  • Sale e Pepe Executive Chef Alberto Varetto's unique appetizer, Duck Prosciutto with Roasted Pear, includes fresh duck breast cured with herbs and salt, thinly sliced and arranged over a mound of radish sprouts and served with roasted pear, garnished with balsamic reduction, diced red and yellow pepper and edible orchid flower.

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