4/6/2023 0 Comments Francos italian caffe![]() ![]() I worked three jobs and saved my money, and I opened Il Ponte Vechio. “I packed up my suitcase and went to New York in 1967. “After that I couldn’t get a good job,” he says. Stephen Martin, Fazzuoli’s colleague for more than two decades, learned some of the dishes during frequent stays with Fazzuoli’s mother in Florence.įranco and a partner opened his first restaurant in Florence, and it hummed along successfully until it literally was washed away by the flood that caused massive damage there in 1966. “After that, my dad, he said ‘I hope you got the lesson,’ and I said, ‘Dad, it really was not so bad, I actually liked it and I made some money.’ I came back and Giuseppe, the head chef, started teaching me how to cook.”įazzuoli’s mother also was a profound influence on his cooking, and many of her recipes have found their way on the menu. The chef said, ‘Do you want to learn to cook?’ And I said, ‘Yes, teach me,’ so after two months he sent me to learn to do salad. When I was there, everybody liked me because I was a skinny little kid and I did my job the best I can. My father found out and to punish me he sent me to work as a dishwasher at a grand hotel in Florence. “I didn’t like too much to go to school,” he says. While his restaurants have won praise from Zagat, TripAdvisor, Gourmet Magazine, the New York Times and reviewers here in the Valley, his was an accidental career. Fazzuoli, a native of Florence, has been welcoming people to his restaurants, here and in New York City, since his first, Il Ponte Vechio, opened its doors in 1975. ![]()
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