A chef's take on Parmigiano at Restaurant Primo and Secondo

Primo and Secondo has been a milestone for Italian cooking  in little Italy for a while now, we have enjoyed many dishes made by part owner and executive Chef Roberto Stabile. Roberto, his wife Natalina and family have over the years been faithful and valued clients of ours here at Macchi Inc. and Paolo and I have personally experienced many  exciting dining experiences over there. I’m sure you have read some of the write ups that have been made by food and restaurant critics in the past and he keeps on evolving with all the upcoming food trends.

Here is an expample of how Chef Roberto Stabile will present a plate with parmigiano reggiano:

Prosciutto Appetizer w. figs and Parmigiano reggiano

• Prosciutto friulano riserva
• fresh figs
• arugula salad
• Parmigiano reggiano shavings

Trust me, it tastes just as good as it looks!

Off course the plates change depending on the season and what fruits and vegetables are available on the market. Since the Jean Talon market is practically in the ‘backyard’ of the restaurant, it makes it extremely easy for him to ‘work-as-he-goes’ during the summer season.

As usual, I would be extremely appreciative to hear your thoughts on this and if you get a chance to go and have this there let me know what you think.

Until tomorrow, have a good  one!