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Buying truffles is a risky business. Amateurs and pros are taken advantage of all the time but Frank is left with no alternative. He didn’t find any truffles on his hunt and he can’t go back to New York empty handed. Frank decides to visit, Gianfranco, a reputable broker and buddy to get his loot.
It’s a rainy day in Monforte d’Alba when Frank pulls up to Aldo Clerico’s home for a cooking class with Aldo’s mama. Fonduta is on the curriculum so after a snack of carne cruda covered in tartufi the two head into the kitchen. Fonduta is Italy’a twist on fondue – fontina cheese is mixed with flour, milk and egg yolks until silky smooth and then poured into puff pastry and drowned in white truffles. Continue reading
Remember Frank’s Fall truffle mania and desperate truffle hunt in Tompkins park with Lola the bulldog? We do. Fortunately Chef Frank made it to Piemonte for the real deal. In our most recent Sauce’d episode you get to enter the secretive world of a professional truffle hunter and travel through the wooded forest surrounding Barolo. Continue reading
Chef Frank Prisinzano challenges Maria Nava, a true Italian and rice farmer, to a risotto cook-off. Frank gets straight to work prepping while Maria Nava lets him sweat it out as she has a secret method up her sleeve.
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The Rondolino Family has been harvesting rice on their estate, “Tenuta Colombara” in the province of Vercelli in Piemonte since 1935. Acquerello Carnaroli Rice Superfino is one of the finest rices in the world and is the only rice sown at Tenuta Colombara. This organic crop is the base for Frank’s famous risotto dishes. In this episode, Frank travels to the family estate to learn about the rich history Acquerello and the Rondolino family. Stay tuned for the next episode, where Frank challenges the Rondolino family to a risotto cook-off! Continue reading
The Porta Palazzo is one of Europe’s largest open-air markets. It is a central economic, social and cultural hub for Italians and migrants in the city of Turin. Frank hits the meat market at Porta Palazzo to provision for his cook-off at Acquerllo rice farm. Fresh cavallo (horse) and porcini mushrooms abound. Continue reading
Turin has been associated with chocolate for over three hundred years. Today, Guido Gobino carries forward this long tradition making the local hazelnut and chocolate specialty called gianduja. Frank explores the chocolate magicians factory discovering a world of ganache, cocoa nips and flowering chocolate liquor. Continue reading
The autumn is a dynamic time in Piemonte for international food trends. In episode one of Sauce’d Season Two, Frank explores the Terra Madre convention and Salone del Gusto in Turin. He learns about sustainable farming and responsible agriculture in Italy and meets the producers he will visit though out Sauce’d Season Two… Continue reading
The autumn is a dynamic time in Piemonte for international food trends. In episode one of Sauce’d Season Two, Frank explores the Terra Madre convention and Salone del Gusto in Turin. He learns about sustainable farming and responsible agriculture in Italy and meets the producers he will visit though out Sauce’d Season Two. Join us next Thursday at Sauce’d Aperitivo for a premiere screening. Continue reading
Bollito Misto is a Northern Italian dish consisting of various boiled meats served with Mostarda (candied fruit). In this episode, Frank travels to Cremona where he meets with the only remaining artiginal producer of Mostarda. After touring the production and working up some hunger the team heads to the outskirts of Verona for some perfectly cooked Bollito Misto at Affi Wine bar. Continue reading
Cow’s doen’t wait around to be milked and after a long day (and night) at Vinitaly Frank almost missed the entire affair. Fortunately, he arrived at Lago Scuro, a small organic cheese farm outside of Cremona just in time to start making the cheese. Second-generation cheese producer, Luca Grasselli, shows Frank how traditional hand crafted Provola is made and takes him on a tour of the aging caves. Provola is a semi-hard cow’s milk cheese and a smaller variant to the more commonly known provolone. Continue reading
In this episode of our new web series, Frank takes you along for a tour of Vinitaly. Held in Verona Italy, it’s the largest wine expo in the world. Continue reading
Frank Prisinzano continues his Veronese adventures around Vinitaly, the world’s largest wine expo. Frank and his team navigate the rowdy pavilion finally arriving at Alberto Medici’s booth and settles in for an afternoon tasting of lambrusco, parmigiano and aceto balsamico. Continue reading
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