Chris Nicosia, executive chef at Sassi in northScottsdale, talks about his respect for Olive Garden, the secret to a good meatball and the key to Italian cooking at home:
Have three things: sea salt, good olive oil – we use the local Queen Creek olive oil – and then fresh herbs. Have a small herb garden. It makes such a huge difference. Finish your dish with fresh herbs. It gives another dimension to whatever you’re making, plus it’s always fun to be able to say, ‘I grew this.’
Christopher Nicosia of Sassi – part 1 [New Times]
Christopher Nicosia of Sassi – part 2 [New Times]
Sassi [website]
Sassi [Facebook]
