About This Project
Each year, Frank Prisinzano goes to Italy in search of farms, restaurants, unique presentations, and unforeseen culinary combinations. It's Frank's way of digging up his roots, surrounding himself with passionate Italians, and seeking more inspiration for his restaurants.
This November, Frank will travel to Piedmont and this pilot will follow Frank on his hunt for the top gastronomy Italy has to offer.
During his journey, Frank will seek out the best risotto, chocolate, cheese, and white truffles.
Piedmont is Europe’s rice growing capital. Frank will visit the picturesque Colombara rice farm, known for its small quantity, high quality Canaroli rice, dubbed the best rice for risotto. The harvest happens each October and is aged in temperature-controlled storerooms for at least a year, to ensure greater, more consistent, and firmer grains that absorb flavors perfectly. Aquerello is the only producer to age it's rice in this way.
Renowned for its chocolate, Piedmont is also home to exceptional chocolatiers. On a visit to the bottega of Guido Gobino – dubbed Turin’s chocolate magician – Frank will follow the process of how the famed chocolate is made. Marrying chocolate and art, Gobino modernized a local recipe that combines chocolate and hazelnut into a spread similar to Nutella known as gianduja. Like Frank, Guido believes top quality products speak of their ingredients. In this episode, Frank will take us beyond the confines of Guido’s wood-paneled shop to the factory where the cocoa is churned and to the hills of Piedmont where hazelnuts are farmed.
Cheese is another regional specialty, in another episode, Frank will visit some of the renowned cheese producers whose methods remain rustic and traditional. Well recognized specialties include robiola, a creamy unpasteurized cheese often speckled with truffles and showered with dried spring flowers or dried rosemary, and robust gorgonzola.
In time for local harvest of truffles– delicacies that feature on his menus – Frank takes us deep into the woodlands in a search guided by dogs. He dedicates an episode to this hunt and how he crafts menus to feature this specialty to his American customers at incredibly low cost so that everyone can, at least at one point in his life, partake in this unique experience.
The autumn is also a dynamic time in Piedmont for international food trends. Frank will take us to the Terra Madre convention and the Salone del Gusto, both held in Turin in November, to talk about sustainable farming and responsible agriculture. These slow food fairs attempt to build a relationship and sense of loyalty and international community through food.
This show will follow Frank as he meets chefs and culinary enthusiasts, presents their conversations about food, and shows how Frank interprets their culinary traditions. It's about more than just food. It's about travel, culture and the artistic process of cooking. Frank strongly believes there is always something new about food to be learned. By visiting these local producers and farmers, Frank shows viewers that the best products are made in authentic and genuine traditions, but can be easily adapted to the modern world. Frank appeals to the amateur gourmet who hopes to learn about cuisine through culture.
About the Creators
Frank Prisinzano is the chef and restaurateur behind New York City restaurants, Frank, Lil’ Frankie’s and Supper, in the East Village, and Sauce on the Lower East Side. An early pioneer of the East Village dining scene, Frank continues to add to the neighborhood landscape with flavorful Italian cooking that uses the finest ingredients available, offered at affordable prices with a cool downtown vibe.
Frank always knew that he would become a chef, having learned from an early age to appreciate the importance of food, community, family and the act of gathering around a table for a meal. His interest in cooking began at age seven and landed him at the CIA in Hyde Park. Over the years Frank has worked every position both back and front of house.
Franks focus on giving back to the community hasn't waned. He is set on educating people on taste, methods, ingredients, and the larger agricultural system.