Featured in online travel blog Afar, Chef Chris Cosentino says “I always get his Neapolitan pizzas. They are spectacular. He’s also got one called the Sonja. It’s tomato with mascarpone, prosciutto, and arugula—clean and simple. If I’m on a bike ride, that’s what I’m going to have. If I’m there for dinner and going to drive home, it’s a different story. Then I’ll do something like a Bambino. It’s Sicilian style: sausage, olives, basil and oregano, a little heavier. I always do the spaghetti with pork cheek ragu, too, and he does a killer tripe with a fried egg on top. I love tripe. It can either be done really well or go to the other end of the spectrum and be beyond horrible. His is so good—really classic.”
Read full article online here: https://www.afar.com/magazine/how-to-visit-northern-california-wine-country-like-a-top-chef-master
