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Compass C o nn o isseur FRESH FARE When you live by the motto “think fresh,” it’s no wonder Tutto Pizza & Pasta’s Chef Juca is serving up freshness in every bite of every dish on the menu of his iconic Key Biscayne restaurant. TEXT BY ESTRELLITA S. SIBILA PHOTOS BY ANTONIO ELI If the smell of the firewood-burning oven doesn’t give you a burning desire for a delicious pizza when you walk in to Tutto Pizza & Pasta, you can skip the cheesy goodness for a piping-hot bowl of some of the freshest pasta in town. With their pastas made daily at the Tutto Pasta Factory, it’s easy to fall for the enticing aroma of the Tagliatelle w/ Black Truffle Cream Sauce & Truffle Pecorino Cheese or the Fresh-Cut Rigatoni w/ Grilled Chicken, Artichoke Hearts & Sun-Dried Tomatoes. The Porcini Hamburguesa packs in 8 juicy ounces of prime angus beef with porcini mushrooms, brie cheese and truffle aioli that will make your inner foodie swoon as your tastebuds beg for more. Don’t leave without a taste of the Soffiato Di Guava, a warm flourless guava cake served with guava and cream cheese ice cream. It’s the perfect ending to any Miami outing; TuttoPizzaPasta.com. 42