The Quartino chef publishes Risotto & Beyond.
Tag: John Coletta
Posted inFood & Drink
Meet Billy Pork, the father of Chicago’s charcuterie revolution
A 77-year-old former sausage maker is behind all that salumi you’re eating in restaurants.
Posted inFood & Drink
Key Ingredient: Tony Mantuano poaches salt cod
Challenged to create a dish with salt cod, Spiaggia chef Tony Mantuano buries it in truffles.
Posted inFood & Drink
Key Ingredient: John Coletta isn’t allergic to fennel pollen
Challenged to create a dish with fennel pollen, Quartino chef John Coletta shows off the summery spice.
Posted inBlogs
Pasta nero is the new black
Introducing grano arso, burnt flour, to American diners at Quartino.
Posted inFood & Drink
Books for Cooks
A history of curry, a guide to local mushrooms, Violet Hour cocktails, and more