Paul Bartolotta has won just about every award and recognition a chef can get, a fact that won't surprise anyone who's eaten at his Bartolotta Ristorante di Mare in Las Vegas. The man sells a ton of fish a week. That's not an it's-just-an-expression ton, that's literally a ton of fish respresenting 40+ species getting cooked up into dozens of authentic regional Italian dishes in his kitchen. And they're all delicious. The mind boggles!
When he joined us on Cooking with Emeril, Chef Paul started off by telling the story of the first night he met Emeril. It sheds light not only on their relationship, but on the larger issue of how society judges a man who dares to stake his reputation on banana cream pie. Listen to learn how dessert conquers all.
(If that got you hungry for Emeril's pie, you can download the recipe in our free online cookbook.)
On a more serious note, Emeril asked Paul for his take on the differences between Italian and Italian-American cooking. The Milwaukee-born, Italian-trained, Sicilian-descended chef naturally had a lot to say about the subject. Intercontinental meatball throwdown, anyone?