Start experimenting with frying Dried Mushrooms techniques

1. When did you begin your culinary career?

I was born in Milan, so food and cooking have always been a large part of my life. When I graduated from college I went into the restaurant business with a friend of mine as the founding chef and partner at Pasta da Pulcinella, a casual fast food pasta concept. Today, I have four restaurants in the Atlanta area: Fritti (Italian pizzeria), Sotto Sotto (authentic Italian trattoria), Cuerno (Spanish tapas) and Beleza (healthy tropical small plates).

2. With a restaurant named Fritti, when did you start experimenting with frying  techniques?

Frying is a basic cooking technique which every culture incorporates into their cuisine, some more than others. Good fried food really comes down to two things: batter and oil temperature – and that’s it. Once you’ve got those two things down, you’ve got the perfect fried item, but those two things can be pretty complicated to get right sometimes.