Chef Michael White hails from Midwest, cooks with spirit of an Italian

( CNN) Give credit to the potato and leek ravioli with a Parmigiano-Reggiano sauce and topped with a dollop of green pesto.

Growing up on Americanized versions of Italian food, savouring that ravioli was cook Michael White’s first experience feeing real Italian food.

“When cut open, the ravioli unleashed an intensive perfume of garlic and herbs, ” wrote White in his cookbook, “Classico e Moderno.”

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