PDF - Fabio Viviani

TABLE OF CONTENTS
4
FABIO’S MAGAZINE
5
RECIPE RECAP
9
BUSINESS 101
10
12
St. Patrick’s Day is right around the
corner, and it ain’t easy being green !!
It’s much easier to eat green.
This week I am bringing you three
fresh recipes straight from the kitchen
of Cafe Firenze.
This week we are taking a look at some
of the steps we can take to achieving
our career goals.
WINE 101
If you want to get to know a wine, you
need to get to know its grapes.
MADE TO HEAL with DR. ANGIE
In celebration of St. Patrick’s Day, Angie shares her favorite super green !!
13
15
17
19
20
10/10 - JOY BAUER
I had the pleasure of interviewing the
nutrition and health expert for “The
Today Show,” author of multiple “New
York Times” bestselling books, Joy
Bauer !!
THE HEALER GUY
You may have seen us on Life After
Top Chef, Dean Schaefer is my good
friend and personal miracle worker.
This week he is explaining the
connection between body and mind.
LET’S TALK ABOUT KNIVES
Whether you are a professional chef or
just looking to make dinner, knives are
very important in your kitchen. Today I
will be sharing my knife knowledge : )
FABIO’S Q&A
Each week I will answer your questions here Follow @Fabioviviani
on Twitter or on Facebook to ask
questions for the panel !!
UPCOMING EVENTS
MORE GREENS
#STPATRICKSDAY
I must say #TeamFabio, when I first moved to America
and found out about St. Patrick’s Day, I was surprised.
A holiday that celebrated drinking beer while having
the potential of being pinched all over if you weren’t
wearing green. I quickly warned my kitchen staff at
the time that If I was pinched, somebody would end
up with a wedgie and their head stuck in a toilet.
Needless to say, nobody messed with me when I came
dressed in black. Like I always say it ain’t easy being
green, and we still all enjoyed a beer after our shift!
So to all my pinchers out there, beware. I’m very nice
until someone starts to pinch me, unless it’s my mom
- she has rights that other people just don’t have.
Love you mom, but carefully how much you pinch me.
Remember, I do cook your food like a good son ; )
St. Patrick’s Day happens on the 17th of March every
year, as we pay tribute to the patron Saint of Ireland.
My assistant Megan she is Irish and she never work
for ST. Patrick….. and I get it. But America, as an
Italian, why are you celebrating Ireland’s holiday? Oh
well, guess I’ll stay confused on that one because I
celebrate it too. Here are a couple of fun facts about
The Luck of the Irish special day.
1. Do you like parades? The very first St. Patrick’s Day
parade wasn’t in Ireland like some might think. It was
held in the streets of Boston back in 1737. Talk about
old Leprechauns! (what the heck is a Leprachaun
anyway)
2. St. Patrick’s color was actually blue. The reason
people started to associate green was due to a legend
that fairies and immortals wore this color. This color
symbolized encouragement towards crops to grow. As
a chef, I approve of healthy crops. Maybe I should be
wearing more green……even if again it ain’t easy being
green.
3. Catholic church-goers, statistically attend morning
mass before going to the Parades. Gotta have those
priorities in order - God then Beer. #BOOM I guess you
feel less guilty to get plastered after a blessing ? I will
never understand it but whatever make your beans
happy it’s a go for me.
From a kitchen perspective in keeping with the green
theme, I want to fill you guys in to the awesome
benefits of incorporating more green into your diet
and your pocket. Follow the Green don’t follow the
Dream is a good tactics that I have been following in
business and in the kitchen…… Like the sound of that?
Eating green vegetables on a daily basis has been
shown to help reduce cholesterol, increase blood...
INGREDIENTS:
• 2 lbs. Sand Dabs
• 1/2 C. Flour (for
coating)
• 1 lb. Beluga lentils
• 1 C. Carrot (diced)
• 1 C. Celery (diced)
• 1 C. Onion (diced)
• 6 ea. Roasted Red
Bell Peppers (cleaned &
seeded)
• 1/2 T. Toasted
Coriander seed
• 1 T. Red Wine Vinegar
• 1 oz. American Caviar
• 1 oz. Sea Grass
Go healthy, simple, and of course
delicious tonight with this fresh,
earthy, and garlic-seasoned sand
dab recipe.
PREPARATION TIME: 1 HOUR
Pan Roasted Sand Dabs, Beluga Lentils, Sea Grass, American Caviar,
Roasted Red Pepper Coulis
DIRECTIONS:
For the Beluga Lentils: sauté carrots, celery,
onion for a couple minutes till onions are
translucent. Add beluga lentils and cook for
another couple minutes. Cover with just enough
water to release, from pan & cook until liquid
is gone. Adding more water little by little until
lentils are done
For the Roasted Red Pepper Coulis: In a
blender combine roasted red peppers, coriander
seed, & vinegar, Purée until smooth, adjusting
the thickness with water if needed. The purée
should coat a spoon.
For The Sand Dabs: season with salt & pepper &
coat with flour. In a nonstick pan cook fish until
golden brown. Flip and turn off heat. Fish will
cook through sitting there.
To plate: place the lentils in center of plate
in a rectangle shape, top with sea grass. Place
the sand dabs on top of lentils, sprinkle caviar
around plate & finish with a drizzle of the red
pepper coulis.
Grilled Teres Major Medallion, Cranberry & Jalapeño Polenta
Cake, Garlic Sautéed Kale, Cranberry Reduction
DIRECTIONS:
Make tonight into a special occasion
with this incredibly savory and
sweet teres major.
PREPARATION TIME: 8 HOURS
INGREDIENTS:
• 2 pc. Teres major or
tenderloin (cleaned &
cut into 4 pcs.)
• 1/4 C. Rosemary
(chopped)
• 1/4 C. Sage (chopped)
• 2 Bunches of Kale
(cleaned & massaged)
For the Cranberry
Reduction:
• 1 Bottle Red Diamond
Merlot (any fruity red
wine)
• 1/2 C. Sugar
• 1 C. Dried Cranberries
For the Polenta:
• 1 C. Polenta
• 1/2 C. Dried
Cranberry)
• 1 T. Garlic (minced)
• 1/2 Jalapeño (diced)
• 1 ea. Medium
Spanish Onion (diced)
• 1 C. Cheddar Cheese
(grated)
• 1/2 C. Grated
parmesan cheese
• 4 C. Water
• 1/4 C. Butter
(unsalted)
For the Cranberry Reduction: in a small sauce
pan add all ingredients, & cook until liquid starts
to coat a spoon. Turn off & purée 1/2 the mixture
in a blender until smooth. Add to remaining
sauce so there are still pieces of cranberry in
sauce, season with salt & pepper.
For the polenta: sauté the onion, jalapeño, &
garlic with the butter until onion is translucent.
Add water & bring to a boil. Slowly add polenta
while whisking constantly, if it is too thick add
a little more water to thin out. Cook for about
5 mins. And add cranberry, cheddar, & grated
parmesan, Whisk until completely combined.
Pour polenta into prepared pan & cool
completely until set. Once set turn out of pan &
cut into desired shapes. To reheat heat a skillet
with a little olive oil & place inside, Finish in the
oven to ensure it is hot throughout.
For The Steak: season with salt & pepper. Drizzle
a little olive oil on top and sprinkle with herbs.
Grill steak until desired temperature.
For The Kale: heat up a sauté pan & cook 1 T.
Minced garlic add kale & cook until wilted
To serve: place polenta cake off center on plate,
add sautéed kale ext to it. Slice steak & place
against the polenta cake & kale. Drizzle sauce on
plate & serve
Apple & Pear Bread Pudding, Butterscotch Sauce, Creme Anglaise, Fresh
Whipped Cream, Apple Chips
A refreshingly fruity dessert with a
creamy, buttery, hazelnut twist.
PREPARATION TIME:
1 HOUR
INGREDIENTS:
• 1 Loaf of bread (preferably a sweeter variety like
Hawaiian bread) cut into 1 inch cubes
• 4 whole eggs
• 1/2 C. Marsala
• 1/2 C. Hazelnut liqueur
• 1/2 T. Vanilla extract
• 1/2 T. Almond extract
• 1/4 T. Amaretto
• 1 C. Sugar
• 1 C. Cream
• 1 C. Half & Half
• 1 C. White Chocolate (chopped into small pieces)
• 2 Granny Smith Apples (peeled & diced)
• 2 Bosc Pears (peeled & diced)
• 4 T. Butter (unsalted)
• 1 T. Cinnamon Powder
DIRECTIONS:
For the custard: bring the cream, half & half &
sugar to a boil, meanwhile mix together eggs,
Marsala, hazelnut, vanilla, & amaretto. Temper
the hot cream & sugar mixture with the other
ingredients until well incorporated. Strain custard
& transfer to a container.
For The Apples & Pears: sauté apples & pears in
butter & cinnamon, until just starting to get soft.
Turn off heat & transfer to a cool dish.
To Assemble Bread Pudding: spray your ramekins
with a nonstick spray. Soak bread In custard
mixture. Transfer bread to ramekins covering the
bottom. Evenly distribute apples & pears with the
white chocolate. Top with another layer of soaked
bread until the ramekin is full.
To Bake And Serve: bake at 400 degrees for
approx. 35 mins. Or until custard is cooked though.
Remove from oven & top with butterscotch sauce &
crème Anglaise. Finish with fresh whipped cream &
garnish with an apple chip.
Stop at Nothing
Did you know that you are capable of starting
something before even knowing how to do it? Do
you even believe that statement? Take riding a
bike for instance. Most every kid starts out riding
a bike because they see someone else doing it, get
the idea in their head, and go for it. They have no
idea about the mechanics of the gear system, or of
the coordination between eyesight and handlebar
movement. All they know is that it looks like fun
and want to give it a shot. As we have all seen, and
maybe experienced before, that same kid will hop
on the bike and probably crash. Because although
we are capable, doesn’t mean we jump in blindly as
a kid does. We are adults here guys, and we need
a system and process to get us where we want to
be. Remember this phrase - “The why always come
before the will.” In other words, you have to know
why are you starting to do something before you
actually start doing it.
I’m of the belief that we teach and communicate
most effectively upon the ideas and lessons
we need to know most. Maybe that’s one of the
reasons that hundreds of thousands of people
are unsatisfied in the workplace. The reasons will
vary, but at the core, it’s stemming for the same
problem. Suffering from being bored, from puny
amounts of recognition and appreciation, and
low expectations conveyed on prospects. Being a
business owner and restaurateur, I have my fair
share of employees. I’ve seen these people who are
bored and feel unappreciated. But I’d like to offer a
new way of thinking that puts you in the spotlight
of examination. Not in all cases, but more than not,
the problems aren’t from the employer, but rather
the employee lacking focus on what they want out
of life. America is truly where dreams come true and
I’m living proof of that. I’ve been on the other side
of the fence, don’t get me wrong. At a time in my
life, I too lacked focus and was frustrated at work.
My grandpa and grandma were always quick to tell
me that people, who wanted to do extraordinary
things, did extraordinary things. It all came down
to focusing, reflecting on my focus, and the acting
upon focus. This process is difficult for some, but
if ignited internally, has the potential to move you
forward in life.
• The Wrong Ladder - Just because you are climbing
a ladder, doesn’t mean that you are on the right
wall. If you are not focused and tuned in to what lies
ahead in the future, you goals and achievements
on your “ladder” may seem meaningless and not
worthwhile. Take the time to step off the ladder, and
examine if this is what you truly want. Don’t confuse
handwork and effort with frantic, pinned up energy.
Going up a ladder of success doesn’t mean that upon
reaching the top, you are satisfied.
• Speaking from the Heart - It was always told to
me in business that if I wanted it, I could have it.
The same is true for you! Here’s the catch though You have to know why you want to do something.
This is the second time I’ve mentioned “the why”
because it’s important you catch that.
WINE 101
WHAT LIES
BENEATH
THE GRAPE
Hello and welcome to all my lovely, beautiful, and winetasting members of #TeamFabio !! I hope last night wasn’t
too hard on you guys. I’m talking about maybe a slight
hangover that you might or might not be experiencing
now. And if you are still reading this with a hangover, I
must tip my hat to you - that’s dedication and I love you
even more for it. Now, I don’t want to advocate getting
plastered drunk, but I do understand how it can sneak
up on you at times. It’s happened to me plenty of times
- maybe I was on a flight and the altitude played with
my body. Maybe I hadn’t had enough to eat that day.
Or maybe it was a me not knowing the alcohol content
specifically in the drink (or 4) that I was having. It’s
probably happened to us all at one time or another, but
today, I’ll pass on some tips that might help steer clear
of that dreadful headache the next day. But before I do,
remember guys, be safe and especially don’t drink and
drive.
There’s an age old saying that goes like this “The liquor
is always quicker than you think.” Now we usually can
recognize the alcohol levels by content in beer and hard
liquor. However, when it comes to wine, we might look
past it because we are too busy enjoying it by the glass.
So where do you find that information before it knocks you
on your butt? Check the label - In small print, of course,
the label will be able to inform you of the alcohol content.
With this new found knowledge, it will help in indicating
other attributes about the wine such as its weight, taste,
and how quick it’s going to creep up on you! Watch out.
It’s standard for wine to range between 10 and 14 percent
alcohol. There are always exceptions to any rule, and the
same is true here. We will get to those exceptions later
though. For now, the percentage depends greatly on the
how ripe the grape is when it’s picked. When fermentation
is taking place, we already know that the sugars are
converting to alcohol with yeast being the transformer.
This means that the more sugar that’s found in the grape,
leads to a greater yield of final alcohol content. So in
warmer climate regions, like my home in California, the
sun gives the grapes a little something extra. These
grapes will most likely be sweeter, making the finished
wine have a higher content of alcohol. And here is an
exception - in the very warm, moist regions of California
and Austraila, the grapes can even go above 14 percent
alcohol content. I’ll call that “the good stuff.” Grandpa
style.
• Colder Climates - We find some of these in regions of
northern France and spotted in Germany. Trace that line
across the globe to the USA and find similar temperatures
in Oregon, Washington, or Minnesota. Nothing wrong with
having grapes grown in colder regions. Just expect alcohol
percentages to be in the lower levels due to the sugar and
how much is brought...
BEST SELLER
FABIO’S
ITALIAN KITCHEN
When Fabio Viviani was growing up in a housing
project in Florence, Italy, the center of his world was
the kitchen, where his mother, grandmother, and
especially his great-grandmother instilled in him a
love for cooking and good food.
Now he shares the best of Italian home cooking
while telling the story of his hardscrabble childhood,
his success as a chef in the United States, and the
women in his family who inspired him. In more than
150 delicious recipes, Viviani takes us from his
family home, where his great-grandmother taught
him to make staples like Italian Apple Cake and
Homemade Ricotta, to the kitchen of a local
trattoria, where he honed his craft cooking
restaurant favorites like Gnocchi and the Perfect
Tiramisu, and then across Italy where he studied
each region's finest recipes, from Piedmont's Braised
Ossobuco to Emilia Romagna's Perfect Meat Sauce.
A gorgeously illustrated cookbook, Fabio's Italian
Kitchen is a celebration of food and family that
brings all the joy, fun, and flair that Fabio Viviani
embodies to your kitchen.
Fabio Viviani was born in Florence, Italy, and became
a sous chef at Il Pallaio, a trattoria in Firenze, at the
age of sixteen. He now works as the owner and
executive chef of Cafe Firenze, a renowned Italian
restaurant in Ventura County, California, and Osteria
Firenze, a Los Angeles Italian eatery. He has
appeared on Top Chef (season five), Top Chef All
Stars, and Life After
A Top Chef.
From growing up in a Florentine housing project to
charming millions on Top Chef, Italian chef Fabio
Viviani blends his amazing personal story with his
favorite recipes from his home country.
Fabio shares the best of Italian home cooking while
telling the story of his own, hardscrabble Italian
childhood (and subsequent success upon arrival in
US) and especially the women in his life mother and
great grandmother who taught him to cook and
inspired him. e book will feature photos and over
150 recipes with stories, including Viviani staples
(Italian Apple Cake, 7 Flavors
Meat), restaurant
Fla
favorites (Gnocchi, the Perfect Tiramisu), and recipes
from his travels and apprenticeships across different
regions of Italy (Braised Ossobuco from Piedmont,
the Perfect Meat Sauce from Emilia Romagna).
Hail Kale!
The Superfood
One of my patients recently asked, “What is the
deal with Kale? Why is it so good for you?” Good
questions!
Growing up, Kale was the garnish restaurants
used to dressed plates and then tossed into the
garbage at the end of meal. If I knew then what I
know now, I would have tossed the cheeseburger
and eaten the kale!
Kale truly is one of those amazing super foods
with numerous great benefits for your body.
The top 10 list of why you need to eat Kale!
10. It makes great chips
9. It’s a cancer fighting food
8. An amino acid powerhouse representing all of
the essential and 9 of the non-essential
7. High in protein with a 3:1 carb to protein ratio
6. Rich in Omega 3
5. Contains and impressive stock of essential
vitamins including: A, B, C, D, E, Beta Carotene, K,
and more!
4. Full of minerals like Calcium, Iron, Magnesium, Phosphorus, Potassium, and more
3. Contains essential fatty acids
2. Mixes easily into smoothies
1. It’s beautifully and organically GREEN
See what I mean? It is a vegetable rock star! I
stick a handful in my smoothies in the morning
and blend it to a pulp! My husband loves it
sautéed with anything. You can also tear off the
leaves and mix them with your favorite spices.
Lay them on a cookie sheet with a little olive oil
and put them in the oven at 350 degrees for 15
minutes. Try it with raw cacao powder as well.
BOOM! Kale Chips.
THE
HEALER
GUY
DEAN SCHAEFER
It’s All Connected
You know it’s all connected, right? The mind-body,
the body-mind; they cannot be separated. Your
thoughts and your feelings affect your health
down to the cellular level; and likewise the state
of your body affects your ability to think clearly
and efficiently. Although stress is a normal part of
daily life, worrying undermines the body’s ability
to heal itself and thus becomes a self-fulfilling
prophecy of the lack of health and overall
wellness. This, again, is because of what we think
and focus upon eventually manifests right before
our own very eyes, as symptoms and disease.
When you are hurt or sick, and don’t check your
thoughts, meaning you excessively think about
how bad you’re feeling or how bad you hurt, you
continue to get more of the same. Your health
and your wellness begin by righting the mind and
taking control of the thoughts that you keep and
from which your emotion generates. I believe it’s
impossible to maintain a healthy body with a
mind that generates and focuses upon thoughts
of illness, sickness and negativity. Feelings and
emotions can directly affect the immune system’s
ability to defend itself and inhibit the body from
functioning at its optimum level in response to
the constantly changing moment-to-moment
demands of life.
Your emotions matter to your body. Numerous
studies have shown that depressed people are
more susceptible to becoming ill. Your emotions
directly affect the body’s inflammatory response,
or what we call inflammation. Inflammation is
the immune system’s response to many threats
and is linked to many illnesses. When people
feel hopeless, helpless or just down in general,
it greatly affects the biochemistry of one’s body
and begins to throw many body systems out of
balance. This out-of-balance manifestation also
directly affects the mental attitude, which then
becomes out of balance, because of how one...
10/10
Joy Bauer
with FABIO
This week I have the oppotunity to interview the
nutrition legend Joy Bauer !! Joy is best known for her
work on “The Today Show” as the nutrition and health
expert, but she is also the author of several “New York
Times” bestsellers! Be sure to follow her on Twitter
@JoyBauer. Enjoy our little chat : ) !!
1
What is your full
name and why do
people know you?
Joy Bauer – Diet and
Health Expert of NBC’s
TODAY Show, author
of multiple best
selling books, creator
of JoyBauer.com,
monthly columnist for
Woman’s Day Magazine,
and nutritionist for
New York City Ballet
and American Ballet
Theatre.
3
Who was your first
celebrity crush and
who would you like to
have dinner if I, Fabio,
was cooking for you?
It’s a tie between David
Cassidy and Donny
Osmond (oh yeah!)
2
Where are you from
and where would you
be from if you could go
back and choose?
I was born in Brooklyn
and raised right outside
NYC in Tappan, New
York. I wouldn’t change
anything! Loved living
in the suburbs and being a short drive away
from the city – I had the
best of both worlds.
4
For dinner, my
husband... but if he is
out of town, bring on
Bruce Springsteen!
Where’s the last place
you went on vacation?
Jamaica, mon
5
What was your first
paid job and what are
you working on now?
In 8th grade, I worked
as a coat-check girl at
a local restaurant – for
tips and a free meal.
Currently, I am superexcited to be launching
a snack company. Be on
the lookout for uberdelicious, good-for-you
munchies this fall!
6
Where is the weirdest
place you made love
and what city has the
best restaurants?
Weirdest place I’ve made
love – TOP SECRET! As
for what city has the
best restaurants – Duh,
New York!
7
Name 1 ingredient that
you always keep in
your fridge and 1 drink
(alcoholic or not) that
you have on a regular
basis.
My must-have fridge
food: Greek yogurt. And
fave regular cocktail:
vodka + club soda +
lemon or lime
8
name your favorite
restaurant of all
time.
The Rainbow Room
at Rockefeller Center.
It was a magical
place…delicious food,
an incredible view,
and dancing to an
old-school big band
orchestra. I heard a
rumor it is reopening…
let’s hope!
9
name 1 food you love
that you cannot live
without and 1 food you
hate and wish would
disappear from the
face of the earth?
I LOVE pistachio nuts…
and CRINGE over deep
fried Twinkies.
10
If you had 45 seconds
to tell readers
whatever you like...
After 20 years, I am
finally launching a
snack food company…
it’s called NOURISH.
I’ll be offering a wide
variety of delicious,
good-for-you snacks
that are thoughtfully
crafted from the
finest ingredients on
the planet. Be on the
lookout. You will love
them!
LET’S TALK ABOUT...
#KNIVES
Good Morning to my favorites! It’s morning out here
in California, so if you are reading this in London, my
apologies - Good Evening! Sounds like #TeamFabio is
going worldwide and I love having you guys for this
ride. There’s lots of choices to be made in this life and
I’m so happy to be one you guys are choosing. I love
writing these nuggets of knowledge for you America
and beyond. Speaking of choices, I want to transition
to another one that we make on a daily basis. No, it’s
not the type of shoes we are wearing, but rather the
right knife for the job. Whether you are slicing bread,
cutting meat, or cutting vegetables, there’s a knife for
that. And as long as we are talking knives, don’t bring
it to a gun fight - probably not your best option there.
Just stay out of fights in general. Spread Fabio love!
don’t buy it. What I’m saying guys is that if the handle
doesn’t match your hand, it doesn’t matter what it
looks like. Quality knife stores will allow you to chop a
potato or two just to see if it’s the right one for you. So
what knife are you looking for? Let’s check out some of
the more popular ones in the kitchen arsenal.
So how do you start looking for knives? First you need
a set of eyes. That’s a good place to start. Next, figure
out what you are looking to accomplish. Are you going
to be cutting vegetables? Filleting fish? Chopping
steaks? All these questions are ones that should be
asked before you even go shopping. The more you
know before you go, the more informed your knife
selection will be. Also, try to choose a shop where
you are allowed to handle the knife before you use it.
Knives can be deceiving with all their shiny features
and nice wood handles, but if the shoe doesn’t fit,
II. Bread Knife - I’m Italian and we do things rustic.
My bread knife is my hands, but in America, we have to
do things a little different. With little teeth of blade,
the bread knife makes it effortless to create perfect
slices for bruschetta and panini sandwiches. The
bread knife “grabs” the bread when cutting and helps
to prevent the knife from pressing the bread. Nice
slicing technique you guys! One more small tip - Try on
tomatoes too. You’ll thank me later.
I. Chef’s Knife - Chances are you probably aren’t a
chef, but that doesn’t mean you can’t use what we do!
The chef’s knife was originally designed for slicing
and breaking up larger cuts of beef. Today, you’ll find
it as the all-purpose selection for most cooks in the
kitchen. These knives usually range anywhere from
8-12 inch of blade. This knife is a good place to start
for most kitchen duties.
III. Paring Knife - This small, lightweight and...
Julie Cosgrove @LeftOfMrRight Asks:
Bea Long @stardust4300 Asks:
@fabioviviani what is your favorite
dessert treat?
@fabioviviani what is your favorite
food to eat out friends or family?
Fabio: My favorite dessert is spooning
Nutella right into my mouth !! ; )
Fabio:
Is wine a food group ? ; ) I like to try
out different wines when I go out to
eat. Since I’m on the road a lot, it’s nice
to find different wines that different
places offer ! I usually go for a homemade pasta or meat dish.
Eddie Garcia Asks:
Patricia Sixsmith Asks:
What 2 dishes should I make for them
to *bam* fall for me at first bite?
Do you make Zeppole?
Fabio: In order to really wow someone,
I always say GO FOR THE RISOTTO ! It’s
delicious and fun to make with your
partner ; ) Try this recipe of Scallop
Risotto with Crispy Sage. Then to finish
it off and really WOW them... you have
to bring the BOOM with dessert of
course ! How about this White and Dark
Chocolate Mousse
Scallop Risotto
with Crispy Sage
White and Dark
Chocolate Mousse
Fabio: It’s all about the bomboloni !!
The difference is in the filling, there is
nothing better than biting into a warm
bomboloni and getting a taste of something special ; )
UPCOMING EVENTS
Watch fabio on hallmark channel’s
home and family
March 14, 2014
See fabio at the international home +
Housewears show
March 16, 2014
Watch fabio on hallmark channel’s
home and family
March 16, 2014
Watch fabio on hallmark channel’s
home and family
March 25, 2014
Click here to visit the fabioviviani.com
event calendar !!