Chris Cosentino’s Twitter handle is @offalchris, matching his penchant for cooking organ meats. But this chef-owner of Incanto in San Francisco, who buys and prepares whole animals, does plenty with vegetables, too, along with anything else that helps him explore the Italian cuisine that is his restaurant’s muse. “We’re based in the peasant cookery of Italy, and I think that’s a really special way of life,” Cosentino said. “There’s no magic to ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
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?