Recent Press

Chef Feature »

On the Scene (page 48) »


Aged rice? You bet, and it makes the best risotto, chefs say »



The best pizza restaurants in Chicago that aren't pizzerias »

 

 

The 10 best Italian restaurants in Chicago »

 

 

Turkey Bresaoloa »


Show-“Casing” Our Top Five Charcuterie Restaurants in Chicago »

 


John Coletta always has a steady rotation of pork and beef salumi hanging in the charcuterie walk-in of Quartino. But this fall he added turkey to the curing mix with a bresaola di tacchino or turkey bresaola. - See more at: http://www.plateonline.com/MembersOnly/webNews/details.aspx?item=55012&allowguest=true#sthash.ZbWvUb01.dpuf
John Coletta always has a steady rotation of pork and beef salumi hanging in the charcuterie walk-in of Quartino. But this fall he added turkey to the curing mix with a bresaola di tacchino or turkey bresaola. - See more at: http://www.plateonline.com/MembersOnly/webNews/details.aspx?item=55012&allowguest=true#sthash.ZbWvUb01.dpuf
John Coletta always has a steady rotation of pork and beef salumi hanging in the charcuterie walk-in of Quartino. But this fall he added turkey to the curing mix with a bresaola di tacchino or turkey bresaola. - See more at: http://www.plateonline.com/MembersOnly/webNews/details.aspx?item=55012&allowguest=true#sthash.ZbWvUb01.dpuf

John’s tips/recipe for risotto »