ASicilian grandmother is arguably one of the best things an Italian chef could have, and Anthony Priolo’s gave him a valuable head start in the Chicago dining scene by taking him along while she trekked all across the city to get the components for her recipes. Her passion for the best ingredients and willingness to pound the pavement for them inspired Priolo’s cooking at Chicago’s Coco Pazzo and Coco Pazzo Café, where for more than ten years he was executive chef and ...
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Contact: Desiree Torres Desiree.Torres@penton.com