"Porcini mushroom fettuccine has a special place in Dal Plin owner Elisabetta Callegaro’s heart. As a child, she would venture into the woods with her family to pick mushrooms for their traditional recipe. At Dal Plin, Callegaro and her husband Massimo Tundo serve fettuccine wrapped around luscious porcini cooked in garlic, vegetable stock, and extra virgin olive oil, with a touch of butter and Parmigiano. A light herbal mix of sage, rosemary, and thyme complement the robust, earthy flavor of the standout dish." - Juliana Accioly
