Behind the Line: Tony Priolo
Topic: On the Job
A Day in the Life
Q: Do you develop recipes for your dishes?
I develop recipes with the season. So what ever is available than that is how I develop a recipe. I then test it out and adjust it to make sure that it makes sense on the pallete
Q: Could you handle working in pastries for a brief time if you needed to?
You bet, one of my favorite things to create is makeing pastries especially gelato!
Q: How involved were you in the restaurant's concept development, menu development, etc.?
Piccolo Sogno has always been my dream! I wanted to creat a restaurant that brought you to Italy and kept in the neighborhood values and prices with the usuage of local ingredients and menu changes seasonally
Q: We all get burns and cuts, but in the kitchen, this rings even truer. What are your most memorable kitchen injuries, and how did you deal?
Cutting whole wheels of Reggianno- I dealt with them at the hospital getting stitches