Meet the Chef: Chef Francesco Pecoraro

Zafferano & Co. Friends: Chef Francesco Pecoraro

Zafferano & Co. Friends: Chef Francesco Pecoraro

Story of the Dish

Bio

Master Chef Francesco Pecoraro was born in Filaga (PA) Sicily in 1971. He went to I.P.A.S ( Istituto Professionale Alberghiero di Stato) of Pallavicino. He began his career at the age of 13 in his town of origin at the' 'historic' 'Osteria pizzeria' 'Da Giacomino' '. After graduating, he started traveling all over Italy, eager to learn more about the profession that he'd come to love at a young age. During his travels he met inspired people and chefs that contributed to the growth of his cultural and gastronomic awareness.

In 1993 he moved to Rimini where he manage for 7 years a famous restaurant called Castello di Albereto where in 2010 he receive an award as "BEST RESTAURANT OF THE YEAR"

In 2011, he became the personal Chef to singer/songwriter Anna Oxa and was responsible for preparing vegan meals for her and her entire staff. During this time, they remained in Sanremo, renowned for its famous Sanremo Music Festival.

In 2015 he moved to New York to open his own Restaurant called Autentico which means "Authentic" in Italian, in Oyster Bay (LI).

Pecoraro acknowledges: ""There are three very special women in my life; my grandmother Ciccina, my mother Mela and my sister Maria. Growing up, I had the immense pleasure of watching these ladies in the daily meal preparations in our home. A great part of their day was – and still is – dedicated to working in the family kitchen. It was through them that my great love of cooking was born. Today I feel fully realized, I worship my job,and i will never stop to search for new flavors and ingredients to blow your palate and your mind away."

Company - Restaurant: Autentico Restaurant

Location: Oyster Bay New York

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  Stracchino Cheese Mousse

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  Zuccotto Fiorentino

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  Scampi

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Professional Technique

Before serving Zafferano & Co. Friends: Chef Francesco Pecoraro, make one final technical check: the main ingredient must retain its intended texture, the sauce or dressing must be cohesive rather than separated, and seasoning must be judged only after every concentrated ingredient has been incorporated. Taste a complete bite, not the sauce alone. If the dish needs freshness, correct it with acidity or a small amount of cooking liquid before reaching automatically for more salt. If the texture is too tight, loosen gradually; if too loose, reduce gently rather than adding unnecessary thickeners. Keep the final presentation connected to the recipe's regional character. Warm savory plates and chill plates for cold preparations when appropriate. Portion consistently, leave the principal ingredient visible, and use garnish only when it contributes flavor. Serve immediately once the correct texture is achieved, because rice, pasta, cheese emulsions, fried foods, and delicate proteins all deteriorate when held too long. For advance preparation, complete only the steps that do not compromise texture. Chop aromatics, measure ingredients, prepare stocks and sauces, and organize equipment ahead of time, but reserve final cooking, emulsification, crisping, or mantecatura for service. This keeps the recipe precise without making the process unnecessarily complicated. When reheating leftovers, use lower heat than during the original cooking and restore moisture gradually. Starches need a splash of water or stock, braised dishes benefit from reheating in their own sauce, and cheese-based preparations should never be boiled. The goal is to return the food to serving temperature without cooking it a second time.

Chef Gianluca’s Recommendation

For the best result, prioritize ingredient quality and execute the basic technique cleanly before adding decorative touches. The finished recipe should taste balanced first; presentation comes second. Make the final adjustment for salt, acidity, sweetness, or texture immediately before service, then serve without unnecessary delay.

Wine Pairing

Choose an Italian wine with enough acidity to refresh the palate and enough body to match the richness of the dish. Delicate recipes generally benefit from lighter, fresher wines, while roasted, braised, aged-cheese, or deeply savory preparations can support more structured selections. Serve the wine at the correct temperature and avoid pairings that overpower the principal ingredient.

Nutrition per Serving

Approximate nutrition per serving: 540 calories, 0.63 oz protein, 2.54 oz carbohydrates, 0.71 oz fat, 0.28 oz saturated fat, 0.14 oz fiber, 0.18 oz sugars, 620 mg sodium, and 55 mg cholesterol. Values vary with the exact ingredients and portion size.

Storage and Reheating

Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. Reheat gently with a small amount of stock, water, or sauce as appropriate. Avoid repeated reheating because it damages texture and can dry proteins or overcook starches.

Chef Gianluca