Bryan Moscatello, executive chef/partner of the three Stir Food Group restaurants in Washington, D.C., including Potenza, a rustic Italian concept, offered the following tips for equipping an Italian restaurant kitchen: “We feature a lot of homemade pastas, so to do them successfully, we put in two pasta cookers — self-contained units that are always filled and always boiling.” If you’re planning to sell a lot of fried antipasti such as arancini, risotto balls and ...
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