This brilliant change of season brings with it an array of different foods. These provisions of nature are as awe-inspiring and varied as the daily changing kaleidoscope of autumn’s leaves.
Try chef Franco’s ricotta pumpkin zeppole recipe for Anolon Cookware. These zeppole are seasonal and absolutely delicious. Give them a try this autumn!
Take a journey back in time with chef Franco. Fort Omaha went through many transitions, but the leap it took to become a highly acclaimed culinary school was the most remarkable and educational change of all.
Franco’s Paella for Nambé Cookware – Cook and Serve event.
Can San Gennaro Save NYC’s Little Italy? Chef Franco Lania hopes feast will unify and bring awareness and an uplift to the old struggling Italian neighborhood.
Follow chef Franco Lania to beautiful Greece! Imagine, a visit to a farmers’ market being the gateway to a flash of clarity full of insightful warmth of a very revivifying nature. Read on!
This watermelon and feta salad recipe is absolutely delicious. Chef Franco puts his personal twist on this traditional Greek recipe with the addition of balsamic vinegar and freshly-squeezed orange juice. This is a summertime recipe that is certain to please.
Gazapacho soup is an Andalusian summertime specialty. Give Franco’s recipe a try with fresh vine ripe late summer tomatoes and you’ll experience a taste of southern Spain in your own home.
Focaccia di Recco is a flat, crisp focaccia that hails from the town of Recco, located in the Ligurian coast of Italy. The focaccia is traditionally filled with Crescenza-Stracchino cheese.