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Lava PastaA previous culinary venture or concept associated with chef Tal Rashevsky, mentioned in the context of his pasta background.
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Pasta made daily on-site at Lava using 100% semolina flour and free-range eggs.
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A previous culinary venture or concept associated with chef Tal Rashevsky, mentioned in the context of his pasta background.
Renowned Israeli chef also known for the popular Tometomato pasta bar in Florentin.
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