Chef Pirolo Featured in South Beach Magazine

What are the dishes you remember most from your childhood (or your experiences as a young chef) and how do those flavors influence your menu at the restaurant?
The dishes that resonate with me from my childhood have had a profound effect on how I cook today. Dinner was an important time in my family; everyone had to be home and there was no tv allowed. It was about eating but more importantly about being together, and my mother knew the better the food the longer we would sit. Pasta was a staple in my house and, to this day, I still use my mother’s pickled eggplant recipe.

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