Have you ever gone out for seafood and been disappointed in the lack of freshness? Taste the difference as we find a way to get the freshest fish, straight from the water to our plate.
I prefer to eat seafood at Dalla Marisa in Venice, along Rio Cannaregio. But in this episode, I catch my own. Join me in search of the rare Filetto Fish. This headless, scaleless delicacy can be eaten straight out of the water (after you remove the hook). Grab your fishing tackle and watch the video above.
Cipriani's Venice – the name brings to mind the famous Harry's Bar started by Giuseppe Cipriani, and the Cipriani restaurants in Venice, New York, and London.
Behind these great restaurants is a great chef – Renato Piccolotto. Born in the province of Treviso, Italy, Renato got his start at 17 working for Guiseppe Cipriani in Asolo. He joined the kitchen at the Cipriani Venice in 1970. His 40 years of experience at Cipriani, including 20 years of spectacular dishes as executive chef makes him one of the top chefs worldwide.
In February 2010 Chef Piccolotto kindly came into Venice so that my friend Donna Jackson and I could interview him. He shared some great advice with us – advice intended for those who would like to become true top chefs. Don't miss this video! - Barry
Quite often, when stuffy restaurant reviewer types come to Venice, they will pick someplace like the restaurant at Hotel Danieli, Cipriani's, or Da Fiore as the “best” restaurant in Venice. While the last two are certainly wonderful restaurants, and deserve their worldwide acclaim, I was in search of something more Venetian.
Years ago, I started asking the locals about good, truly Venetian restaurants. Ignoring many of the recommendations of restaurants owned my members of their family (everyone here has a cousin who owns the “best” restaurant in Venice), one name kept appearing: “Dalla Marisa”.
In this episode I attempt to make a gourmet breakfast out of fast food French Toast Bricks. Inspired by celebrated Italian chef Fabrizio Schenardi of Piemonte's French Toast, this meal is created out of simple ingredients everyone carries with them to a fast food restaurant. Well, I do, anyway!
So enjoy by clicking on the video above. Then leave me a comment here on my blog - What fast food chain should I visit next? Thanks! - Barry
In this episode I attempt to make a gourmet dessert out of a fast food piece of pie. While it is nothing like Dolce Debbie's Ricotta Pear Torta, it is certainly better than the "out of the box" pie. (I had to eat three pieces to get this video right!)
So enjoy the video by clicking on the video above. Then leave me a comment - What fast food chain should I visit next? Thanks! - Barry
The New York Times notes in "With Turturro, Italy Knows No Bounds," that the actor John Turturro directed and acted in "Fiabe Italiane" ("Italian Folk Tales"). The production, on tour last month in Torino, Napoli, and Milano, featured "...minstrels, two overlapping stories, [and] layers of language (English, Italian, Western Lombardian, Sicilian, Neapolitan, Piedmontese, Abruzzese)."
