Cinque Terre
36 Wharf St.
Portland, MExico
When chef Lee Skawinski travels to Liguria each year, he’s not just sourcing recipes. Strains of beans, squash, and lettuce from the area wind up on his five-acre farm in Greene, Maine, then at his Italian restaurant 25 miles away in downtown Portland—proving that farm-to-table cooking can have geographic underpinnings an ocean away. What to Eat: Trenette pasta with local lobster and summer squash, a harmonic convergence of flavors. What to Drink: Bruno Giacosa’s steely 2006 Arneis, one of nearly two dozen Italian wines by the glass.
Last updated lastArticle = and lastAward =
MARKETPLACE
Become a fan
Follow us