Pineapple (or ananas in Italian) looks intimidating, but it’s easy to unveil the sweet, delicious fruit if you know what you’re doing. Here’s a surefire way to cut up a pineapple, demonstrated by Babbo pastry chef Rebecca DeAngelis.
Italian American Dinner
We’re kicking off Spring at Del Posto with a favorite event: Mario’s Italian American Table. Join Mario for a festive feast of his favorite Italian American dishes, prepared in the style of Del Posto. With five courses of Italian American classics and wines chosen by Beverage Director Michael Greeson, the dinner promises to be a delicious evening……
Eggs are lovely scrambled and fried, but they can do MAGICAL things when separated. Egg yolks are essential for carbonara, aioli and homemade ice cream, and the whites will help you make soufflés, meringues, and frostings. Learn the easiest ways to perfectly separate eggs with guidance from Anthony Sasso, executive chef at Casa Mono.
Via Alta Studio Kitchen
Introducing the brand-spanking-new Via Alta Studio Kitchen. Team Batali is psyched to shoot some amazing videos here in 2015! To christen the new space, Babbo pastry chef Rebecca DeAngelis whips up a special olive oil & blood orange cake. To learn more about the studio, click here