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Arturo Moscoso at the Carmel Tomato Fest 2007

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Chef 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

Also Known as: 
Arturo Moscoso, Chef De Cuisine at the tomato Fest
At the Tomato Fest Chef Arturo Moscoso presents a Decomposed Caprese with Tignanello Olive Oil. Truly amazing flavors brimming from small glasses.

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Arturo Moscoso At The Carmel Tomato Fest 2007 Video, Arturo Moscoso, Chef De Cuisine At The Tomato Fest