The chef of New York's Porchetta & Porsena talks about the difference between dried pasta and fresh pasta, the challenges of opening a restaurant, growing up as an American in Italy and how she fed 300 troops porchetta sandwiches in Afghanistan.
Loading more stuff…
Hmm…it looks like things are taking a while to load. Try again?
TM + © 2013 Vimeo, LLC. All rights reserved.
Made with k in NYC.