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 ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

 

Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Already registered? here.