Each item sold is carefully packed in a cardboard box/bookfold for shipping. Please contact me with any questions or if you are unhappy after you receive your purchase.Shipping via USPS First Class Mail within 1 business day of receiving cleared payment. I also attempt to provide a thorough and accurate written description of each of the items I sell. S11092 Postal Condition: Postally Used Postmark Date and Location (if applicable): May 10, 1960/New York, NY Type: Chrome Size: 3.5 x 5.5 inchesPlease examine attached photos closely, I try to provide as many as needed in order to accurately represent the item for sale. By using premium ingredients and keeping the dishes simple, Chef Nino has truly brought the taste of Italy to Baltimore.įor more information, visit: lascaladining.Title/Description: La Scala Fine Italian Restaurant, 142 West 54th Street, New York Publisher: JPM, New York no. Each dish keeps with his belief of simple dishes where you can taste all the ingredients, and each one is in high demand.Ĭhef Nino has created a highly successful restaurant by staying true to the lessons he learned growing up. Other popular dishes are Grilled Bronzino in a light broth served in a pot and Swordfish served with grilled tomatoes, olives, and capers. Take his Grilled Octopus: the dish is one of the top sellers in his restaurant and it is very straightforward – Grilled Octopus, Sicilian olive oil, garlic, and lemons. Some of the most popular dishes on his menu are the simplest. His philosophy of simple dishes is working out extraordinarily well for Chef Nino. Over the years chef has worked with Samuels, he has grown to trust his product rep to provide him with consistent quality seafood. He knows the seafood he receives is held to the same high standards as his. Luckily, he has found a top notch supplier in Samuels and Son Seafood. Chef holds very high standards when it comes to the freshness of the seafood he uses. For him, if you use too many ingredients you end up with no taste.Īnother key ingredient is using fresh products. Chef believes that you should be able to taste the fish, vegetables, and sauce used in each dish. Chef Nino’s cooking philosophy can be boiled down to this: If you put too many ingredients into a dish, you’re trying to hide something. The menu features a number of seafood dishes, including the Shrimp dishes his mother used to make when he was growing up. La Scala’s menu holds to Chef Nino’s roots: simple dishes with fresh ingredients.
In fact, many of the dishes on La Scala’s menu are dishes his mother used to make with a contemporary twist. La Scala proudly serves a diverse menu of Italian fare from across Italy and each dish stays true to the lessons Chef Nino learned in his mother’s kitchen. La Scala also features an indoor bocce court! This popular attraction has been used for everything from New Year’s Eve dance parties to annual bocce tournaments benefiting charity. The restaurant grew to seat 200 guests and recently installed an awning for additional outside seating. He would return to the restaurant business a few years later in 1995 when he opened up La Scala in Little Italy, Baltimore. The restaurant thrived for seven years under Chef Nino until he decided to sell it to care for his ailing father. His first foray into the restaurant business was a pizzeria called Zia Pina. Chef Nino’s passion for Italian food continued to grow during this time as his mother tutored him in the kitchen. They moved to Little Italy in Baltimore, MD with relatives and his father started a very successful construction business. When Chef Nino turned nine, his family immigrated to the United States. His mother’s dishes were simple and delicious.
Shrimp was a favorite of the household, as she would cook the Shrimp and use extra juices for stew stock. She would use every bit of every ingredient she had. His mother was master of the kitchen growing up. When the fisherman returned to shore, the fish were so fresh, they were still moving! He would buy what he could and bring it home where he learned a valuable lesson in cooking from his mother: simple dishes, using fresh ingredients to the fullest. Born in Bafia, Sicily, he and his friends would visit his uncle’s house near the beach, where they would watch fisherman go out fishing with their nets. For Chef Nino Germano, his experience growing up around fresh seafood and a mother who made the most of every cooking ingredient influenced the chef he is today.Ĭhef Nino’s exposure to fresh seafood started at an early age.
It is often our experiences growing up that shape the person we become in the future. Old World Charm with Fresh Classic Dishes
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