Audio By Carbonatix
Yesterday we sat down with Gabriele Bertaccini of il Tocco and Culinary Mischief. Today, the conversation continues.Want to hear about Bertaccini’s weekly foodgasm or see an exclusive behind the scenes of Culinary Mischief? Read on …
Culinary Inspiration:
I discovered my passion for cooking as a young boy, inspired by my city, Florence, and my family’s love for food. Cooking is an on-going process. Every chef is a product of a place and a tradition. No matter where your suitcase of knives and pans take you, these things can always be sensed in your food.
Cooking is important because:
We’re aiming to raise $30,000 by December 31, so we can continue covering what matters most to you. If New Times matters to you, please take action and contribute today, so when news happens, our reporters can be there. Last Foodgasm:
Cooking has been my way of continuing the traditions of my home-town, Florence, and the culinary heritage of my family.
When news happens, Phoenix New Times is there —
Your support strengthens our coverage.
Next on the menu:
Well … I need to decide what to cook tomorrow for dinner. But really, I think I have two big passions in life: food and traveling. So all I can tell you is that I will be somewhere cooking something for someone.
(This was part two of our interview with Gabriele Bertaccini of il Tocco and Culinary Mischief, check out part one and stay tuned for his Italian Panna Cotta with Amaretti and Fresh Berries in Rum Sauce recipe tomorrow … )
