Chef's creativity at work
Black Squid Ink Crape with Mixed Sea Food Filling
Cherry tomato
Events and Testimonials
Events
NEXT EVENT:
Come to our next Wine and Food Tasting Evening Event on May 16th. Seats are limited. Please call DRP Alexandria in Mount Vernon Avenue: 703-549-2999
The event of BELLA ITALIA MARKET, organized by Casa Italiana Sociocultural Center was phenomenal. Thanks everybody for making it possible!
And the Chain Bridge Cellar Book Signing Event and Sample tasting,
on Sunday, was amazing too: so many nice people genuinely interested in good wine, good food and our book.
Nicoletta's business trip to Piedmont and Lombardy
Croissant and Cappuccino, the only way to start a good morning
Almost Spring time
Research and Development
Chef decorating a dish
Authors' Biographies
Chef Mauro Molino
Born at the very beginning of the 1970s’and raised in the beautiful Piedmont countryside from which he inherited a love for meat and game and his loyalty to culinary traditions and quality. His style of cooking is classic, formed during his attendance at the Culinary Institute in Turin and the prestigious Bocuse Academy in Lyon, but also based on an appreciation for local products. Always fascinated by the different tastes and aromas he encountered while working throughout Europe and the United States, his purpose is to make the others appreciate the pleasure and satisfaction of good eating. In his words, “food is health, health is happiness and happiness is wellbeing.”
Nicoletta Shane Scarnera
Nicoletta Shane, is also Italian, born not too far away from Piedmont, in the Lombardy region city of Pavia. She has spent many summers in the Piedmont mountains over her life and has also developed a passion for the region and its traditions. A lawyer by education and trade, passionate about writing, and a gourmand by nature, in the true French sense of the term, she combined these traits to collaborate on this book with Chef Mauro.
Mixed Fried Platter
This recipe is a staple in Piedmont, in particular around the city of Biella. It was a traditional popular dish, very convivial and typically served in spring time.