Yesterday I had the pleasure of meeting Chef Enzo Febbraro of the politically acclaimed D'Acqua Ristorante for a working lunch to plan our upcoming Cooking of Campania episode of Capital Cooking. By the time he was 16, Enzo had graduated from culinary school and embarked on a culinary tour of Europe, which gave him the opportunity to cook in fine kitchens throughout Paris, Nice, Munich, Grmaisch, Madrid, Milan, the former Yugoslavia, and London. Enzo has cooked in Michelin three-star restaurants and five-star hotels throughout Europe.
During lunch, we enjoyed octopus, a meat pasta dish, a pesto pasta dish with monk fish, a Neapolitan dessert and tiramisu. Yum! Enzo will be sure to bring much personality to the Cooking of Campania show and I'm looking forward to working with him. Stay tuned!
Penn Quarter
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