Arturo Moscoso at the Carmel Tomato Fest 2007 video
Video DescriptionChef Arturo Moscoso originally from Sicily, Italy, served a Decomposed Caprese with Tignanello Olive Oil in a liguid form-amazing flavours brimming from small glasses.
Pippoli serves authentic Tuscan-Style in a casual atmosphere, open kitchen, grand view of the Pacific Ocean.
Chef de Cuisine Arturo Moscoso's Capesante & Cavolfiori (Seared day boat scallops, cauliflower purée and lobster sauce), D’ Barbabietole (Baby beets, organic mâche, crispy goat cheese and fig purée) and Osso Buco all’ Antinori (Slow-braised veal shank with Pèppoli wine and gremolata) always win accolades.
Rich Italian tradition and the casual ambiance of a Tuscan villa combine at Pèppoli to bring you a memorable dining experience. Named for a wine estate of award-winning vintner Piero Antinori, Pèppoli pairs a warm welcome with flavorful, rustic Italian dishes and Antinori and other world-class wines.
Peppoli at Pebble Beach
The Inn at Spanish Bay
2700 Seventeen Mile Drive
Pebble Beach, CA 93953 (831) 625-8524
Frank Nuciforo says :
I had my family here from back east on monday (11/23/09) for dinner and I have to say the food was a major disappoinment. The fritto misto was saturated in oil and the calamari was completely masked with way too much breadcrumbs. The Caesar Salads were not at all fresh and obviously refrigerated to almost nearly frozen. Where were the anchovies? The salad was overwhelmed and covered in shaved cheese. Everyone's pastas were overcooked including my Carbonara, which was also covered in shaved cheese but not a hint of pancetta or prosciutto. My wife's rigatoni with lobster was cooked to a rubber like consistency. She actually sent it back after one taste. The waitstaff was very good and the ambiance first rate, but I've had better food at the Olive Garden. Frank Nuciforo 805-927-3521 831-464-1649
Posted on: 27 November 2009 - 5:13pm
Arturo Moscoso at the Carmel Tomato Fest 2007