We recently held a culinary competition with all of our chefs: Everyone had to choose a dish from that book, then make it in their own way with a touch of creativity or modernism. It’s currently out of print, but it’s an important inspiration. What is your favorite cookbook of all time? At Frasca we love Fred Plotkin’s cookbook La Terra Fortunata. What do you eat straight out of the fridge, standing up? My daughter’s Mini Babybel cheeses. You’ll also find lots of coconut water and Pellegrino Limonata. I like green juices seasoned with pineapple juice or mint or celery or apple. You can’t get that incredible flavor in something pasteurized. What will we always find in your fridge at home? I’m into cold-pressed juices like Suja. People tend to be enamored by that fresh, hot and spicy taste. That’s part of its allure: You’re taking something that people are familiar with, then doing a rendition that’s abundantly more fresh and flavorful, not mass-produced. People have never had anything quite like it. Ours is quite strong, because we use nice horseradish from the farmers and grate it ourselves. We serve it lots of ways: Raw on crudo, or with prosciutto on crostini, or mixed with grated apples and crème fraîche pickled with grilled or roasted meats. What is your secret-weapon ingredient? Horseradish. Frico means “fried” or “crispy” caldo means “hot.” We started serving it years ago, and now it’s become synonymous with Frasca. It celebrates Friuli’s king of cheeses, Montasio. It’s a kind of hash browns with potatoes, onions and cheese, whose roots lie in northeastern Italy and Friuli. F&W Star Chef » See All F&W Chef Superstars Restaurants: Frasca Food & Wine (Boulder, CO) Pizzeria Locale (Denver and Boulder) Education: Ferrandi (Paris) What dish are you most famous for? Frico caldo.
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