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La Tavola  
248 Albemarle St
Baltimore, MD 21202 


Carlo Vignotto is Owner-Executive Chef at La Tavola Ristorante Italiano in Baltimore’s historic Little Italy.  Born and raised in San Dona Di Piave near Venice, Italy, Carlo spent much of his formative years cleaning sardines and shucking beans alongside the women in his family at his grandmother’s restaurant in Jesolo, Italy, a short distance from his home town and also just outside of Venice.  Helping at his grandmother’s restaurant sparked his love of cooking and developed his respect of fresh fish, pasta and gnocchi preparations.  At twelve years old, he started work at a hotel his aunt owned; and shortly thereafter, attended the culinary school in Jesolo.  After culinary school, he worked with Cesare Giaccon at Al Pino in Monico, Germany, apprenticed with Gualtiero Marchesi in Milan, Italy; and at the age of 22, he opened the first Italian restaurant in Riga, Latvia where he later met his wife. 
In 2000, after returning to Italy for a short time, he saw the opportunity for success in the United States and jumped on it.  Upon arrival in the U.S., he promptly took over as Owner-Executive Chef at La Tavola, bringing with him the lessons learned from his grandmother, mother, aunt, and the highly esteemed chefs he worked with over the years.  La Tavola’s menu, designed from his influence, is centered on authentic Northern Italian cuisine, using only the freshest seasonal ingredients.  Carlo’s belief that fresh seafood and quality ingredients, paired with tradition and handmade technique, lead to the difference between generic and exceptional cuisine and is apparent in every dish prepared in La Tavola’s kitchen.  Chef Carlo’s food paired with the exemplary service, headed up by Owner-General Manager Michael Goldsmith, has allowed La Tavola to remain a staple in Baltimore’s Little Italy for well over a decade.




Serves 4
Black Linguini
150 gm     Semolina Flour
150 gm     Duram Flour
2                Eggs
2 t    Cuddle Fish Ink
Splash      Extra Virgin Olive Oil
Pinch        Salt
Sift together flours and salt into a pile on a clean kitchen surface or cutting board. Make a well in the center of the flour. Lightly beat eggs and cuddle fish ink. Add eggs, cuddle fish ink, and olive oil to the center well of flour pile. Using a fork, gradually stir eggs bringing flour into center. Once most of the flour is combined, use hands to knead dough for at least 7 minutes. Wrap dough tightly with plastic wrap and refrigerate at least 30 minutes. After dough has rested cut into quarters and using a rolling pin or pasta machine roll dough to desired thickness. Cut dough into desired pasta width (recommended linguini but fettuccini or pappardele will work as well).  Continue with rest of dough, lightly flouring if needed and set aside until needed (ideally no longer than 20 minutes).
Crab and White Wine Sauce
2 t      Extra Virgin Olive Oil
Handful     Cherry Tomato, halved (variety of colors recommended)
Pinch       Crushed Red Pepper
1-2      Cloves of garlic, minced or sliced thin
½ lb      Fresh Local Crab Meat, picked over
2 Handfuls  Fresh Baby Spinach, washed and dried well
1 c      Dry White Wine (recommended Soave)
Drizzle      Extra Virgin Olive Oil
      Salt and Pepper to taste
      Black Pasta (see above)
      Finely Chopped Fresh Parsley (for garnish)

In a medium sauté pan over medium high heat olive oil, garlic, and red pepper until fragrant but not brown. Add cherry tomatoes and crab meat, sauté one minute. Add spinach and continue to cook until lightly wilted. Add white wine, bring to simmer, and reduce heat to medium. Meanwhile add black pasta to 6 quarts of rapidly boiling well salted water. Stir pasta and cook only until VERY al dente. Drain pasta and add to sauce. Add some of the pasta cooking water if need to thin sauce. Add a drizzle of olive oil and salt & pepper if necessary. Continue cooking on medium stirring periodically for at least 2 minutes, or until sauce thickens and pasta is desired doneness.