 Course/Dish - Appetizer
Salty, smoky Prosciutto pairs with flavorful roasted radicchio to create a bread topper or tapenade that your guests will love.
By John Farnsworth
Grilled Royal Rose Radicchio with Lemon and Bacon by: Chef Brandon Miller, Mundaka Restaurant Carmel CA.
Stuffed with Foie Gras, deglazed with ice wine.
(Batter Fried Radicchio)
Recipe by Marcelo Gallegos
By Kevin Graham
Recipe provided by: Chef Walter Potenza Passion and knowledge should be Walter Potenza's middle names. His restaurants are quite possibly the most authentic in New England. He is as much a historian as he is a chef. His attention to details and devotion to history gives his customers a delicious taste of the True Italy and the gastronomic treasures of the land. 
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Holiday celebrations mean different things to different people, but nothing sets the tone for said parties quite like the right combination of food and drink.Read more...
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