SAUCE'D

That is right… Frank is back!
In the words of one of his side kicks from SAUCE'D Season 1 "Welcome back to Culatello-land!" We return with Season 2 in Piemonte, Italy - considered by many to be the culinary capital of Italy. In the premiere episode Frank dives in to the deep end of Salone del Gusto, the famed food mecca of Slow Food, which makes its appearance every autumn in Torino, Italy. Frank wanders in a culinary dream amidst a whirlwind of prosciutto San Daniele, sheeps' milk cheeses, unusual Italian vegetables, basil soda, and more! Even this gastronome admits a foodie guide would be useful here and so he meets up with his chum, Cornell {Ep1 S1}, to chaperone him to the Salone highlights. Caution: don't watch while hungry!!!

Music Graciously Provided by:
Montefiori Cocktail / KALEIDOFON
montefioricocktail.com/Kaleidofon/Welcome.html

To see more about Salone del Gusto:
salonedelgustoterramadre.slowfood.com/

About Slow Food:
slowfood.com/

To learn more about the Piemonte region:
piemonteitalia.eu/en/home-profilo.html

For a sneak preview of episode 2, check out:
guidogobino.it/en/

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SAUCE'D

BrakeThrough Media

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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