One of Miami Beach’s most historic streets, Española Way was the city’s first commercial street – and for some years now, it has been restored to its former glory. Following a project to renovate the area, Española Way has recently been named the "best neighborhood in South Florida" by the Miami Herald. Established as an artists' colony in the 1920s, it was first known for its creative style – similar to the atmosphere in New York City’s Greenwich Village or Montmartre in Paris. Inspired by Barcelona’s iconic Ramblas and the villages in France and the Mediterranean, the area is reminiscent of a Spanish village with small colorful houses, stucco decorations, and glazed tiles – now a destination for shopping, eating, drinking and having fun. Hidden from the traffic and tourism of Ocean Drive, this historic cobblestone street sparkles with lights and music.
Pane & Vino
El Paseo, an iconic place
Among the many activities along the pedestrian Española Way is the hotel El Paseo – a bohemian dream villa built in the Mediterranean Renaissance style and originally constructed in 1925. The hotel still features elements of Spanish, Moroccan, Italian and French architecture – including tiled roofs, round arches, and charming balconies. Not surprisingly, its elegant style appealed to Cuban artists who came to live here in the 1950s and 1960s, so much so that for 25 years, the building has been known as Española Way Art Center, hosting many famous artists such as Kenny Scharf, Miralda and Craig Coleman. Even artists of the highest caliber like Desi Arnaz (and non-artists like Al Capone) spent many days within the walls of El Paseo on Española Way. On the ground floor, the restaurant Pane & Vino serves Sicilian cuisine and other traditional Italian fares.
Pane & Vino
Pane & Vino
It's like walking into an Italian ‘trattoria,’ both for the restaurant’s furnishings and for its warm welcome. On the menu, there’s Bruschette with tomato sauce, Beef carpaccio with arugula and Parmigiano Reggiano cheese, Eggplant Parmigiana, Emilian Lasagna, Tagliatelle alla Bolognese and finally, their signature Tagliolini Pane & Vino – a fresh black-and-white homemade pasta with clams, white wine, and parsley pesto. Definitely a must-try in its original version or at home (wherever that may be) with Loris Navone’s recipe below.
Pane & Vino
Tagliolini Pane & Vino: The Recipe
Serves 4
Ingredients:
For the dough:
6 large eggs
2 egg yolks
8 oz durum wheat semolina flour
8 oz flour
2 teaspoons of black cuttlefish ink
For the sauce:
1 lb clams (cleaned and washed)
4 tbsp extra virgin olive oil
½ cup white wine
½ cup fish stock
1 clove chopped garlic
One handful chopped parsley
A pinch of pepper
A pinch of saffron
Cherry tomatoes
Tagliolini Pane & Vino
Method:
For the pasta:
Mix half the dough ingredients with a teaspoon of black cuttlefish ink and the rest without. The dough must be smooth and uniform. We suggest using a kneading machine until the desired density is reached. Cut the dough to form the tagliolini. Let them dry out for at least 30 minutes before cooking in boiling water.
For the sauce:
Sauté chopped garlic over low heat until slightly golden. Turn off the heat and add white wine. Transfer back to the heat and add fresh clams. Cover with a lid and let cook for a couple of minutes. Add the fish stock and the remaining ingredients. Cook for 3-4 minutes.
To complete:
In a separate pot, boil salted water to cook the tagliolini. Once boiling, cook for 2 minutes and drain. Add the black-and-white tagliolini to the sauce. Cook for 1-2 minutes. Serve immediately.