Episode 10185:Mauro Maccioni Makes Spaghetti e Chianti
February 23, 2011 6:00 amI often think to myself, “if I could be any man in the food business, who would it be?” And obviously, there are a lot of candidates. But there’s really only one clear answer: Mauro Maccioni. The guy is just cool. And who else could could spaghetti while wearing a pocket square and not look goofy? The guy is just the personification of suavity. But he makes great spaghetti too.
Wow, this I have never seen before… Thanks JOSH!!!
You sir, are making me fat; why is it I wonder, that as Jews with all our traditions and holidays we have yet to ingratiate our food in a lifestyle as the Italians did, without it being a fad of delis…Montreal had only one restaurant that catered to the entire culture of Ashkenazi Jewish cuisine in the Brown Derby which closed up several years ago.
I am envious that the Italians have managed not just to keep their culture of food but to upgrade it into mainstream and fine dining and as Jews all we could muster is the pastrami sandwich and a bowl of chicken soup in a deli.
I hope that Jeffrey Chodorow can be the one renegade to take our food and raise it beyond its levels into more than just deli food….I think the timing of this Kutschers’ thing is dead on perfect
Josh what brand of pasta did he use? How do you think it would work with cab and parm regy?
Why not?
Di Gragano — that’s the best. You can get it at Eataly.