The Casarecce With Peppery Pecorino Fondue and Crunchy Guanciale Is a Knockout at Ganzo, Richmond’s Laid-Back Italian Joint

When restaurateur Valerio Calabro (Figo, La Svolta) and former European Group executive chef and hospitality consultant Ian Curley (also co-owner of French Saloon and Kirk’s Wine Bar) decided to open a production kitchen – for house-made pasta, cured meats, pickles and more – to facilitate their respective businesses, they didn’t expect to open another restaurant. But when they discovered a tiny… Continue reading The Casarecce With Peppery Pecorino Fondue and Crunchy Guanciale Is a Knockout at Ganzo, Richmond’s Laid-Back Italian Joint