Issue link: https://digital.copcomm.com/i/648009
7 0 | t h e c l e v e r r o o t IN THE KITCHEN: With multiple locations around Manhattan, and others in major markets around the U.S., like Miami, Orlando, Chicago, Las Vegas, and others, we caught up with Chef Mazza at his Upper East Side Il Mu- lino location, just a block and half from Central Park and off bustling Madison Avenue. "It's all about pizza here," he said, "with the best, fresh ingredients from Italy. We have buffalo milk mozzarella for our pizzas and our pasta is made fresh everyday." THE PAIRING: From the first day Mazza arrived in this country, he recalls fondly a restaurant he had on Long Island where he frequently entertained family, friends and ambassadors of Castello Banfi. He's been to Tuscany to visit the winery many times. "It was a beautiful experience every time, and I love the wine," he said. Mazza chose the Castello Banfi 2013 Poggio alle Mura Rosso di Montalcino and also the Castello Banfi ASKA 2012 Bolgheri Rosso to pair with his dish—"risotto corallo." At the center of the presentation is a veal shank and for "the corallo, I use organic beets, cooked with rice while the shank cooks in the Rosso di Montalcino for about three hours, and then I shred the shank. I reduce the wine into gravy. It is very simple and delicious. e dish will go on the menu at il Mulino," he said. Chef MICHELE MAZZA Originally from the region around Naples, Italy, Chef MICHELE MAZZA remembers working closely with his mother in kitchens. "Since I was a little boy," he said, "I remember working with my mother, who was a famous catering chef in Italy, catering for wealthy families." He was inspired by that work to go to culinary school. "I attended the Italian Culinary Institute in Rapallo, Genoa, Italy, then I worked for Italian Line, catering on cruise ships around the world. I came to the U.S. 30 years ago and so far I've opened 22 restaurants—all serving traditional Italian cuisines." 3 Michele Mazza, Executive Chef, Trattoria il Mulino, New York City TIMOTHY MURRAY TIMOTHY MURRAY Chef Mazza's "risotto corallo."