Specialist of the Month

I was born in Italy, we take cooking seriously.

When on a Ligurian vacation as a child, I was fascinated by this lady cooking. I was about 7 years old and my family and an I were renting an apartment upstairs but I was hanging out in her kitchen downstairs all the time.

I remember trying to bake a chocolate dessert at young age. What a disaster! After that, fresh pasta became my specialty—I loved making ravioli.

I like to use prosciutto in a variety of ways, such as filling for tortellini, incorporate it in meat sugos or paired with sautéed or grilled veal or as part of a sauce. I also use it in broth for seafood dishes.

Simplicity at is best.

As a child I didn’t particularly like the distinct clean pork taste of the prosciutto di Parma, after few years I stared loving it, I can eat it everyday ever since.

I use Prosciutto di Parma because it’s a staple, the King and the pride of Italian salumi.

Every day at the restaurant in our restaurants, including The Factory Kitchen, Officine BRERA and sixth+mill pizzeria and bar. We slice with a non-electric slicer very thin and we serve paired with stracciatella cheese.

Prosciutto should always be served at room temperature and sliced without the friction of electrical slicer to preserve the texture the aromas and the flavor.

The sweet and nutty meat flavor when you smell it and taste it makes it unique and unmistakable.

A journey through out Italian trattorias around the entire peninsula …focusing on fresh pasta made daily in front of the guests.