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 ...

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!
 

Questions about your account or how to access content? 

Contact: Brian Galletta (813) 627-6722 Brian.galletta@penton.com or Desiree Torres (813)-627-6792 Desiree.Torres@penton.com

Already registered? here.