Executive chef Julio Genao serves traditional Roman and Tuscan Fare at Casa Nonna in New York City. His menu focuses on the simple, pure flavors of the region—olives, citrus and Sicilian capers, for instance, combined with the fresh seafood, vegetables and herbs that are the pillars of Mediterranean cooking. Chef Genao says his first experience with Mediterranean comfort food was during one of his early cooking jobs at Artisanal Restaurant where he fell in love with dishes like ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.