SAUCE'D

On the fifth day of Frank Prisinzano's culinary romp through the northern regions of Lombardy and Veneto, he waxes nostalgic about the "untranslatable" aspects of Italian cuisine. One of the more iconic dishes of this area is Bollito Misto with Mostarda di Frutta di Cremona. It is oft misunderstood outside of Italy but within the country this dish makes perfect sense. Utilizing the lesser cuts, Italians "boil" up shoulder, feet, cartilage, tongue, and fatty sausage until sublimely tender. This is served traditionally in the Verona area with Péara - a kind of bread-thickened porridge similar to polenta. Almost always accompanied by Mostarda which offsets the meaty richness with a zesty and spicy candied fruit, Frank finds his own meaning in translating this dish back to America.

Learn more about Bollito and Mostarda:
en.wikipedia.org/wiki/Bollito_Misto
cookingwithpatty.com/italian/recipe/boiled-meats-bollito/
lacucinaitalianamagazine.com/articles/mostarda_favorites

Get to know Luccini Mostarda di Frutta
mostardaluccini.com/Default.asp?selflang=en

Visit Affi Winebar:
affiwinebar.it/

Including Music by The Brigade:
thebrigade.no/

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SAUCE'D

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With a magical combination of brash and lyrical, this unpolished "downtown chef" dives in and opens up the heart of Italy with the unflinching romanticism of a classic New York Italian-American.

Frank Prisinzano grew up making pasta at his grandmother's


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With a magical combination of brash and lyrical, this unpolished "downtown chef" dives in and opens up the heart of Italy with the unflinching romanticism of a classic New York Italian-American.

Frank Prisinzano grew up making pasta at his grandmother's kitchen table in Queens, NY. Now that very table is the premier seat at Frank, his first restaurant in the East Village.

Every year, Frank makes a sort of personal pilgrimage back to his ancestral stomping grounds, to refresh his Italian heritage, to rejuvenate his Italian menu, and rediscover the achingly beautiful people and land that created his family legacy.

Produced, Directed, & Edited by:
Jim Fryer and Iri Greco
BrakeThrough Media

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