L'Italo-Americano

italoamericano-digital-5-4-2017

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CIX• N. 9 • THURSDAY, MAY 4, 2017 • GIOVEDÌ 4 MAGGIO 2017 FACEBOOK.COM/ITALOAMERICANONEWSPAPER italoamericano.org $ 2.25 D ATE D MATE RI AL - D O NO T D E LAY Piero Selvaggio: The evolution of Italian dining in LA P iero Selvaggio, in English, would translate Peter Wild, and absolutely wild must have seemed to the local scene the changes he brought about not only to Italian dining in LA but also to the products used to make those recipes. Piero's restaurant is such a landmark in Los Angeles that one letter suffices to identify this temple of wine and Italian cui- sine. It all started in 1972 when DONATELLA POLIZZI Founded in 1908 Published by L'Italo American Foundation The #1 source for all things Italian since 1908 616 Foothill Blvd #D Monrovia, CA 91016 - Tel: (626) 359-7715 . . .. . .. . . . . . LOS ANGELES Spotlight on Franco Columbu Page 28 SAN FRANCISCO Italian Cinema Around the Globe Page 30 ALL AROUND ITALY Italy's hidden monasteries Page 18 LA BUONA TAVOLA Cicoria-Dandelion Greens Page 34 Bertolucci and Parma PG.8 Piero and his friend Gianni Paoletti took a former depressing looking beer bar and decided to open their own place, Valentino. "How did you choose the name Valentino for your restau- rant?", we ask Piero. "We were looking for an elegant and easy to remember name, we wanted to connect it to the idea of Hollywood and movie stars but at the same time connect it to Italy. We thought of Rodolfo Valentino, the most famous Fernet Branca, the Italian liquor that duped Prohibition E. Marinella style: the Neapolitan tie that unifies tailoring and Italian elegance PG. 8 PG. 20 PG. 7 PG. 6 IN ITALIANO L'Italo Americano Piero Selvaggio's ability to reinvent Italian cuisine and offer new flavors and wine labels is probably the reason why Valentino, his restaurant, is still on the scene at the same address after 45 years. Photo by Judy Starkman/www.italianila.com LA VITA ITALIANA LIFE & PEOPLE TRAVEL mangia italiano a LA ma anche sui prodotti usati per preparare le sue ricette. Negli anni Settanta, i ristoranti che servivano cibo italiano, pro- ponevano vongole origanate, ara- gosta fradiavolo, e i prodotti tipici italiani erano grossi cubi di moz- zarella, per nulla simili alle moz- zarelle che oggi possiamo trovare anche nei normali supermercati come Vons, olio d'oliva Berio o Sasso, che non aveva niente a che fare con la spremitura a freddo P iero Selvaggio in inglese si tradurrebbe Peter Wild, e assolutamente selvaggi devono essere sembrati al conte- sto locale i cambiamenti che ha introdotto non solo sul come si Piero Selvaggio: l'evoluzione della cucina italiana a Los Angeles

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