Chef's creativity at work
Pumpkin and Gorgonzola Cheese Risotto, Truffled zucchini and Ricotta Toasts and Cow Tongue and Parsley Sauce Sliders
Cherry tomato
Events and Testimonials
Events
HAPPY NEW YEAR TO YOU ALL!!!
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
Fall time
Research and Development
Crab Soup
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.