AMERICANS MORE AWARE OF WHAT THEY EAT 5946Jeff It is clear they speak for the foodservice industry in expressing their opinion that people eating less is "bad news." It would be wise to discern that these folks (Bob Pastorio included) would keep...
You tell me. Here's his Bio.
I think the addition of the parsley is brilliant in that it would give a very different tone to the pesto.
Dimitri
Giuntoli hails from Montecatini, a region steeped in all things culinary. He learned to cook from his grandmother, a restaurant chef who shared her trade secrets with him. At 17, he graduated from hotel school and launched into a high-powered restaurant career. He has studied with Michelin three-star chef Nadia Santini of Dal Pescatore in Italy, at the legendary Le Moulin de Mougins in France, and at the three-star Restaurant Louis XV in Montecarlo with the renowned three-star chef Alain Ducbutte. In 1993, Giuntoli crossed the water to work at Le Cirque. Two years later, he was named executive chef at the Maccionis' latest three-ring culinary event. Giuntoli can turn even ordinary-sounding dishes into daring masterpieces: his Pizza Pazza Circo, for instance, layered with mascarpone, tomato, and prosciutto di Parma, is "the best pizza I've ever tasted," said critic J. Walman. David Rosengarten, writing in Gourmet, loved the grilled rare yellowfin tuna with cannellini beans, the carrot ginger soup, and the magret of duck with apricot purZe, while Gael Greene had high praise for the "splendid" tuna, the "hearty" chestnut-and-root vegetable soup, and the venison carpaccio. This month, Giuntoli is bringing his high-flying food, and most especially the rare and mysterious truffle, to the big top on West 12th Street. Call early: you'll want a ringside seat when this culinary performer steps into the spotlight.
