Photo by DAVID ALBERS
- The tortellini ai porri e granturco giovane con aragosta, or homemade tortellini pasta filled with sweet corn and leeks served with lobster tail, at Alberto's on Fifth restaurant.
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Albert Varetto came to the United States when he was 21 to work for chef Roberto Donna in Washington, D.C., and 11 years ago became the first chef at Sale e Pepe at Marco Beach Ocean Resort. He now cooks at his own restaurant, Alberto's on Fifth.
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