Brodo sits quietly under half the dishes in an Italian kitchen. It carries risotto, tortellini in brodo, braises and sauces. A cloudy or greasy brodo weakens everything built on it. A clear one lifts every plate that follows. What brodo is for Italian brodo is not a...
Food cost decides whether an Italian restaurant survives its second year. Owners review it monthly. Chefs need to watch it daily. The gap between those two rhythms is where margin disappears. Start with the recipe card, not the invoice You cannot control a cost you...
Ossobuco is the dish that tells you whether a cook understands time. The cut is tough. The sauce is simple. Everything depends on patience and a low flame. In Milan it arrives at the table with a spoon for the marrow and a golden risotto beside it. Chef Giampaolo...
Fresh egg pasta is the first thing Chef Giampaolo Maffini tests in a kitchen he has been asked to assess. Flour, eggs, a board, two hands. Nothing hides. A cook who can make a proper sfoglia can be taught everything else. Chef Giampaolo Maffini is a Milan-trained...
An Italian restaurant does not succeed on opening night. It succeeds in the sixteen weeks before it. Chef Giampaolo Maffini has built and led kitchens for Fairmont, Four Seasons, One and Only, Hilton, Crown Resorts and Ritz-Carlton across 18 countries. That includes...
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