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Alberto Varetto, executive chef of Alberto's on Fifth

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- 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.

Photo by DAVID ALBERS

DAVID ALBERS/STAFF - 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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  • DAVID ALBERS/STAFF
- 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.
  • DAVID ALBERS/STAFF
- Alberto Varetto, executive chef at Alberto's on Fifth.
  • DAVID ALBERS/STAFF
- Alberto Varetto, executive chef at Alberto's on Fifth, prepares his tortellini ai porri e granturco giovane con aragosta, or homemade tortellini pasta filled with sweet corn and leeks served with lobster tail.
  • DAVID ALBERS/STAFF
- Alberto Varetto, executive chef at Alberto's on Fifth, prepares his tortellini ai porri e granturco giovane con aragosta, or homemade tortellini pasta filled with sweet corn and leeks served with lobster tail.
  • DAVID ALBERS/STAFF
- Alberto Varetto, executive chef at Alberto's on Fifth, prepares his tortellini ai porri e granturco giovane con aragosta, or homemade tortellini pasta filled with sweet corn and leeks served with lobster tail.
  • DAVID ALBERS/STAFF
- Alberto Varetto, executive chef at Alberto's on Fifth, prepares his tortellini ai porri e granturco giovane con aragosta, or homemade tortellini pasta filled with sweet corn and leeks served with lobster tail.
  • DAVID ALBERS/STAFF
- Alberto Varetto, executive chef at Alberto's on Fifth, prepares his tortellini ai porri e granturco giovane con aragosta, or homemade tortellini pasta filled with sweet corn and leeks served with lobster tail.
  • DAVID ALBERS/STAFF
- 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.

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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