pino decided to join the cooperative in 2019 as a means to promote his incredible organic produce outside of his restaurant. this is time-honored cooking. and by time honored, i mean, like, the stone age. cooking in clay perfectly seals in the flavors of the meat. but there s a trade-off. it takes over four hours per dish. oh! oh, nice. nice. pino s down-to-earth cooking would have been a surefire success anywhere in italy. but running a thriving business in this part of calabria often comes at a price.
the restaurant is run by fellow farmer and chef, pino trimboli, who is preparing us a feast of calabrian dishes. pino decided to join the cooperative in 2019 as a means to promote his incredible organic produce outside of his restaurant . this is time-honored cooking. and by time honored, i mean, like, the stone age. cooking in clay perfectly seals in the flavors of the meat. but there s a trade-off. it takes over four hours per dish. oh! oh, nice. nice. pino s down-to-earth cooking would have been a surefire success anywhere in italy.
but there s a trade-off. it takes over four hours per dish. oh! oh, nice. nice. pino s down-to-earth cooking would have been a surefire success anywhere in italy. but running a thriving business in this part of calabria often comes at a price .
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