You Haven't Had Italian 'Til You've Had Carlos Buscaglia

What happens at Vegas Uncork'd... goes home with you in the form of "insider gnocchi intelligence" if you're lucky. After all, this is the culinary festival that keeps on giving!

Since I returned from this incredible weekend experience (May 7 - 10), I've not had a single handmade pasta disaster. Moreover, my gnocchi has never been more pert, slippery and satisfying. Now who can say that just by staying home and watching The Food Network in your sweats? Take it from us ladies, put Vegas Uncork'd on your annual May to-do list.

WOMAN.ca rather enjoyed the sight of Executive Chef Carlos Buscaglia at his Vegas Uncork'd Culinary Workshop: A Passion for Pasta. Hosted by Bon Appétit features editor Hugh Garvey, an intimate group of food enthusiasts learned how to prepare and cook fresh pastas with Chef Buscaglia of FiAMMA Trattoria & Bar. Participants enjoyed Italian wines from Southern Wine & Spirits of Nevada's portfolio.

The Manhattan dining scene may have suffered the loss of the much-feted FiAMMA Osteria to the economic climate, but Steve Hanson wants us to know that the plates are hotter than ever at soulful sister resto FiAMMA in Las Vegas. For those who have have fond memories of decadent Italian cuisine at New York's three-star FiAMMA Osteria, a pilgrimage awaits amid the excitement of sin city at this stylish outpost at the MGM Grand. Chef Buscaglia puts a highly inventive twist on traditional regional classics, giving sensualist diners more of what they crave on a big night out.

The restaurant is 7,000 square feet of dynamic contemporary design - we loved the bamboo "Nest" lighting and the high drama of the sensuous Wave Wall. The space features a cool 300-seat split level dining room, a cafe for "bites between bets" and a hot bar and lounge with a gorgeous fireplace. Featuring an award winning wine list showcasing over 400 selections from all over the world and fresh pastas hand-made daily. FiAMMA's intimate fireside lounge is the perfect place to enjoy cocktails before or after dinner. Also featured in the lounge the exclusive chef's sampling menu, featuring a variety signature dishes in smaller bites.

Take it from WOMAN.ca, this is the perfect date restaurant in Las Vegas. Buscaglia's hedonism in sharing an abundance of the finest ingredients on every plate will leave you and your date breathless. I was seduced by every course - by the nuance of a velvety black truffle crema, by the impossible tenderness of a loin of lamb, by the hidden piquant of an olive reduction. I was quite simply floored by the breath of Buscaglia's technical expertise. Plates arrived at the table primed for the palate, ready to be talked about and shared. And the wine list is practically biblical in its scope and weight, which always helps lubricate the first night in Vegas. This is one thing in sin city that's guaranteed to please.

From robust north to ripening south, specializes in traditional recipes from across Italy. From a savory Braised Veal Osso Bucco to a divine, handmade Ricotta Cheese Tortelli, the menu features the best of regional Italian dishes.

Chef Buscaglia impresses with a host of delectable, artfully-presented tastes. Most impressive were the signature handmade gnocchi with Maine lobster and black truffle crema, a luscious foie gras mousse drizzled with honey, and a perfectly seared diver scallop over fava bean puree. His Raviolini filled with Braised Short Ribs and finished with Barbera Wine Glaze and Piave Cheese is heavenly. Main course features a deliriously tender Olive Oil Roasted Halibut served with Borlotti Beans, Smoked Prosciutto and finished in a Black Olive Vinaigrette.

Born in Canada and raised in Argentina, Carlos Buscaglia began his culinary career at his parent's Italian deli in Buenos Aires where his grandmother and mother taught him traditional Italian recipes. Buscaglia showed a great interest in food and loved to spend time talking with customers. At age 15, he moved to Las Vegas and began working at Villa Roma, a local Italian restaurant, with his uncle Antonio Bruno. He moved on to My Way, another local Italian restaurant, to train under Chef Piero Broglia.

Since 1995, he has held several chef positions throughout MGM MIRAGE properties, including sous chef for California Pizza Kitchen at The Mirage and Border Grill at Mandalay Bay. In 2003, Buscaglia opened FiAMMA Trattoria & Bar at MGM Grand with James Beard Award-nominated chef Michael White. He was promoted from master cook to sous chef in just three months. By May 2005, Buscaglia's passion for FiAMMA's concept and menu paid off with a promotion to executive sous chef and later to chef di cucina. Buscaglia continues to impress with his rustic Italian cooking style and was promoted to executive chef of FiAMMA in June 2006.

FiAMMA's selections of wines-by-the-glass and the versatile and impressive array of more than 400 selections of Italian and California wines beautifully compliment the resto's multi-regional menu. Eben Klemm, the resident Master Mixologist has created one of Vegas' most exciting bar scenes with his imaginative and witty libations, like Twice Tempted and Innocents Abroad. Now that Fiamma's flame is burning bright in the desert, be sure to stop in the next time you're on MGM Grand's bustling Studio Walk.

Here's a sampling of what Chef Buscaglia offered up for tasting at Vegas Uncork'd:

GNOCCHI
Sautéed Lobster, Baby Portobello
Roasted Leeks, Black Truffle Crema

RAVIOLINI
Short Rib Ravioli, Barbera Wine
Imported Pecorino Romano

AGNOLOTTI
Piemonte Ravioli, Ricotta
Spinach, Crushed Pomodori Pelati

TORTELLINI
Mortadella, Sopressata, Capicolla
Chicken Brodetto, Fontina

PANNA COTTA
Mascarpone Panna Cotta, White Balsamic Honey
Dried Mission Figs, Marcona Almonds

MOUSSE DI CIOCCOLATO
Valrhona Chocolate Mousse, Crispy Hazelnut Praline, Port
Reduction

GELATI
Chocolate Caramel, Dolce di Latte, Cookie Dough

By Si Si Penaloza, Editorial Director, WOMAN.ca

Si Si Penaloza
		About the author:
		Si Si has cultivated strong ties with editors, producers and publishers at all major Canadian media outlets. She is a seasoned print, radio and broadcast specialist. Graduating Magna Cum Laude from Bowdoin College in Maine, Si Si moved to Manhattan to study Film at New York University. Her strengths lie in contextualizing relevant content for a broad audience. She's driven to stay competitive and at the top of the market - commissioning exclusive features and launching bold initiatives.
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