Italy Issue Videos

Italy Issue Preview

Plate Editors Chandra Ram and Liz Grossman talk about their inspiration behind an issue devoted to Italy.

The Insalata Pantesca at Spiaggia

Spiaggia Executive Chef Sarah Grueneberg demonstrates how she combines her favorite flavors from Sicily on one plate in her insalata pantesca.

The Housemade Burrata at Quartino

It's a labor of love, but Chef/Partner John Coletta has mastered the art of housemade burrata at Chicago's Quartino. Watch how he whips up the creamy, heavenly delicacy, and uses it as a topping for wood-fired pizza and more.

The Ins and Outs of Making Orecciette

The Churchill's Bruce Kalman shows us how he makes his house orecciette pasta, and then combines it with sausage, broccoli, cranberry beans and lemon it for a bright, authentic dish at his Los Angeles Restaurant. 

The Will to Mill at Nellcôte

Tucked away under the trendy Nellcôte restaurant in Chicago's West Loop is a full-on flour mill where Executive Chef Jared Van Camp is grinding his own flour for pastas, pizza and more. Plate got an exclusive tour of the machine that gives him the 00 flour he was craving.

Jared Van Camp Schools us in Strozzapretti

It was a pasta salad Nellcôte Executive Chef Jared Van Camp had at Los Angeles' Mozza that inspired him to whip up his own squid ink strozzapretti for a pine nut, lobster and scallion creation that's almost too pretty to eat. 

The Piccolo Sogno Antipasti

The antipasti table at Chicago's Piccolo Sogno is almost too beautiful to be hidden back by the kitchen, but one order from the bountiful array allows diners to see seasonal produce, proscuitto, beans, melon and more up close and personal. Executive Chef Tony Priolo took us on tour of the rustic table, that constantly rotates with the freshest bounty of the season.

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