For lack of a better description, the Trionfo de OltreMare is, essentially, a pasta pot pie. Its existence speaks of the risks the young owner and his equally young chefs have taken in moving from their native Torino, Italy; taking over the spot vacated by White Horses; and offering willing San Clemente Pier tourists something different, even if it is a little gimmicky.
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Thursday, February 18, 2010 at 3 p.m. by Edwin Goei
A pasta pot pie. That’s the most accurate description I can offer for what OltreMare calls Trionfo de OltreMare, or “The Triumph,” a dish that, once and for all, brings together two of Italy’s most popular cu...