Tavola Tours and I are happy to share with you the exciting autumn adventure for our culinary and cultural journey to CALABRIA. Check out the uniquely-designed itinerary.
I highly suggest visiting the Nuovo Museo Archeologico Nazionale di Reggio Calabria to see the magnificent Riace bronzes.
Like many people I find chocolate hard to resist. Unfortunately though, chocolate is a touchy subject and is often regarded as an indulgent treat because it is mainly associated with weight gain and acne. Americans spend $10 billion annually on chocolate treats. It is not all bad news though; countless studies now show dark chocolate has […]
Check out in the latest issue of Entrepreneurial Chef. Here you can read about my entrepreneurial story along with great advice from many interesting chefs.
Giovanna’s Cafe serves delicious Italian-American food that evokes memories from my childhood. In keeping with that tradition, I will be demonstrating how to make Marinated Rack of Lamb, Asparagus Risotto, and Sauteed Escarole on April 1st, 2017. Please join us.
Menus have become a launching ground of advertisement for local growers and producers. Is the local movement a good thing? Yes, you bet it is! Locally grown and made products are the epitome of freshness. Buying them helps to keep local businesses thriving. But, as a chef I feel menus need not describe every local products point of origin and not feel that you are trapped in a local movement.
Things are heating up this June. We are heading into New York City with the rest of the food world to gear up for the annual Summer Fancy Food Show at the Jacob K. Javits Convention Center, sponsored by the country of Tunisia.
Learn how to make champignon tourné. These fancy mushrooms are better known as fluted mushrooms in English. Chef Franco will show you how to make a fun design of Stars and Stripes as he shares some fluting tips along the way.
Hotel Pommern of the Åland Hotel Group welcomes chef Franco Lania on March 10th-12th. Franco will cook a 5-course tasting menu. Chef Lania is a 9/11 survivor and from that day forward he changed his career focus. His new mission is to help people get their lives back on track by enlivening them via the invigorating energy of cooking. “It’s all about receiving a warm embrace from the stove”, the chef says