for lunch i ran to pio . the good shit about cipriani is that it ' s all italy . every single person is italian . even the american sommelier is greek . everybody does italian . it ' s a fine feeling . i am fabiano another of the most refined services that i ' ve ever had in a kitchen . for lunch i had spaghetti a la chitarra with amatriciana skin . i had beef frothy . i had fried seafood , mixing . i had also the original pasta with the duckling ragu . it was outstanding . then i got a plate of gorgonzola with green olive and i bought the full burning branzino . it was me and another person . we had several glasses of wine . we didn ' t get dessert ; we had a bunch too much of wine , so we were very close . we were there like an hour just finishing the wine because my friend ordered a bottle .
Amatriciana is a sauce.