The Art of Living: Inside the Italian Kitchen
[Balin’s Carnaroli Risotto with Farm Rabbit and Erbaluce di Caluso Wine]
Visitors from far and wide come to sample the haute cuisine of Italian chef Angelo Silvestro. Risotto, anyone?
By Lars Carlson
Taking a seat in his chair in Beverly Hills’ Il Fornaio restaurant, Italian native and renowned chef Angelo Silvestro smiles amicably. His eyes beam from behind his thin, black spectacles as he inquisitively searches for the right words. He opens his mouth to answer, but pauses for a moment, rethinking his first statement. “I will try to be serious for this interview,” he smiles widely before continuing. “But I like to joke.”
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