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Sicilian Food at its Best

Charles Scicolone

Meeting with Salvatore Fraterrigo, chef for the Sicilian restaurant "Cacio e Vino" in Manhattan. Author of the cookbook "I Tesori della Cucina Siciliana", he learned how to cook...

Ristorante Barolo's Soul

Natasha Lardera

Every dish on our menu complements a good glass of Barolo,” Maurizio explains, “we have a fillet in a Barolo sauce that is out of this world. But, you know that I am a bit...

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