Vermentino vs Pinot Grigio explained in depth: compare aroma, flavor, acidity, body, alcohol, minerality, salinity, fruit, herbs, finish, terroir, ageability, food pairings and top producers.

Bio Born in Italy, Chef Massimo Carbone had little idea that his culinary training would lead to a settlement in America. Believing like many other Italian men that America was only a dream, he jumped at the chance to come when one of his friends mentioned a possibility for work in New York City. Prior to his arrival in America in 1985, Massimo built an impressive resume in Italy. At the age of fourteen, he began studying at the prestigious Scuola Alberghiera of Lignano Sabbi

A professional Venetian recipe for tender calf’s liver with slowly cooked onions, precise searing technique, traditional service, wine pairing, and chef guidance.