- Are These Really the 100 Most Romantic Restaurants in America?
- The Roast Chicken That Changed America
- Chinese Food Outside the Takeout Box
- The Un-Restaurant Trend
- How Laurent Tourondel Makes the Sexiest Onion Ever
- Where to Go in Venice for Buttery Polenta and Red Mantis Shrimp
- 7 New Restaurants That Defy Culinary Trends
- How to Hire an Awesome Restaurant Staff, by Eddie Huang
- Ommegang's Brew News
- Eating at The Cosmopolitan Las Vegas with Jay-Z and Chris Martin
Giovanni Passerini in action.
What’s Passerini making for dinner? What will he eat when he’s here? Let’s find out the answers.
Q: What are you making for dinner?
A: Frankly, I still have to decide. I'm sure I'll prepare some ravioli; it's our speciality at Rino. But I still have to decide the kind, the shape.
Q: Let’s talk about cooking with Carlo Mirachi.
A: I'm really curious to meet him. I like everything I’ve seen made by him. I think the spirit of Roberta’s is similar to Rino, though it's just a feeling, because I've never been. But that's enough to make me really excited to cook with Carlo.
Q: Are you excited to try American-Italian food (since you’re Italian)?
A: Of course, I'm so excited to taste my first spaghetti with meatballs! And a good pizza! Probably it's easier to find a good one in NYC than in Rome. And after all, one of my favorite movies is Big Night by Stanley Tucci, about two Italian brothers cooking in the US. So funny!
Q: If you could open another restaurant, what would it be?
A: I really dream about a gazebo in the middle of a crowded street selling Italian street food at a very cheap price: arancini, focaccia stuffed with mortadella, tripe and ricotta sandwiches, fried cod and artisanal Italian beer!