Los Angeles, the city of the Oscar of the Cinema … And if for once, instead, we assigned the Kitchen Oscar? In the sixth episode of Italian flavor, the documentary series aired on Food Network, the director of La Cucina Italiana Maddalena Fossati Dondero and the chef Emanuele Pollini went to discover the best Italian restaurants in the city to be included in the magazine's guide. That's what they tried (and approved) for us.

Angelini: a green lasagna not to be missed

Open in the city since 2001, Angelini Osteria offers Italian dishes without compromise (and attracts many movie stars). The owner and chef Gino Angelini is a native of Rimini, he was a pupil of Gualtiero Marchesi and also the "mentor of the mentor" of the chef Emanuele Pollini. Our experts taste the Tagliolini Al Limone, the Grandma Elvira's green lasagna with a fried spinach topping (a must!), the sea ​​bass with salt, tiramisu and cassata. The judgment? «A simple kitchen, but with a touch of inspiration, neat and light.
The experts' votes: Authenticity 10, Style 9, Tradition 10, Innovation 9.
Badges of La Cucina Italiana: 4.

Winning, elegance and hospitality

In the district of Brentwood, famous for having been inhabited by Marilyn Monroe, is the Vincenti Restaurant. Opened in 1997 as a tribute to Mauro Vincenti, it is led by his wife Maureen (who collects all the issues of the magazine "La Cucina Italiana"). In the elegant and welcoming room you can taste the dishes cooked by chef Nicola Mastronardi like the gnocchi stuffed with burrata, the orecchiette with ragù and rapini, i bucatini amatriciana, the duck with baked potatoes and spinach, the apricot pie with caramel ice cream.
The experts' votes: Authenticity 9, Style 9, Tradition 9, Innovation 9.
Badges of La Cucina Italiana: 4.

Rossoblu, where the pastry is rolled by hand

In the City Market South, the fashion district with 90 blocks of shops, you can't miss the Bolognese restaurant Red Blue. His owner, born of a Bolognese mother and an American father, learned to cook as a child when he spent summers with his grandparents in Bologna. In the kitchen with him there is also an Italian boy who, still in Bologna, has learned to pull the dough by hand (he makes it very thin). The restaurant serves traditional Emilian cuisine with Italian but also local products. It goes from fried to herbaceous pie with chard served with stracchino, from tortellini in broth to tagliatelle al Bolognese sauce (great!).
The experts' votes: Authenticity 8, Style 8, Tradition 10, Innovation 8.
Badges of La Cucina Italiana: 3.

The out of line

Double Zero, in Venice Beach, is a vegan pizzeria, an idea of ​​chef Matthew Kenney, very famous in the city. There is something for everyone, from pesto to truffle. Mozzarella? Made with cashews.