Chef GianCarla

 

Passionate Chef/Restaurant Owner, Giancarla has been creating the magic that has been receiving rave reviews from local, national and international publications since 1993 and is considered among South Florida's top Chefs.

A profound environmentalist Chef Giancarla is proud to have Escopazzo as the first Organic Italian Restaurant in America; not only fruits, vegetables and dairy products are organic but all meats are grass fed and chemical and hormone free; furthermore all her seafood comes from the most reliable and environmentally friendly purveyors. “Besides being the right thing to do, we will ultimately protect the consumer and the health of our children for generations to come.” Her Italian menu offers contemporary and creative dishes as well as traditional favorites. She is all about flavors and the purity of the ingredients; naturally, her artistic past puts an inevitable creative spin in all her presentations, always esthetically beautiful.

She wanted to make Escopazzo a restaurant where all dietary or ethical beliefs felt welcome and respected. “More and more customers and even some good friends of mine are vegetarian, vegan or raw food eaters; they always pushed me to refine my techniques, research and create new flavors and for that I'm grateful.”

www.escopazzo.com

As Barilla moves into March, and our 3rd month of our 130th anniversary year, we continue our celebration. This month we invite you to the table of Chef Giancarla from EscoPazzo of Miami, Florida.

Chef Giancarla opened her restaurant in 1993 and has achieved great success, though continually creating Italian dishes that embrace both tradition as well as contemporary creativeness. She is now considered one of Southern Florida's top Chefs.

 

Barilla sat down with Chef Giancarla to ask her a few questions about her passion: Italian cuisine.

Q: What is your favorite shape of pasta?
A: My favorite shape of pasta is the spaghetti

Q: You've been banished to a deserted island and can only bring one pasta shape -- which one and why?
A: Spaghetti would be my choice. I just love the texture and it is just a fun pasta to eat as you it requires somewhat artistry to twirl it around your fork in the most elegant way possible.

Q: What is your dearest pasta memory?
A: My dearest pasta memory is when I gathered a group of young children and had the pleasure filled task of talking to them about pasta and its origin and then proceeded to teach these 20 kids how pasta is made and rolled. They all just embraced the experience so well and just loved the accomplishment of making this food that they love from scratch.

Q: What is your all-time favorite pasta dish?
A: Spaghetti alle vongole

Q: Of all the pasta dishes you cook, which one do people enjoy the most
A:My pumpkin and amaretto filled ravioli.

Q: Why do you think people like pasta so much?
A: It is just such great comfort food.

Q: What's the best thing about cooking with pasta?
A: I think the best thing about cooking with pasta is its versatility. There is not end to the different ways one can prepare pasta.

Q: Do you have any tips for enjoying pasta more at home?
A: There is often the misconception that too much pasta is fattening. It is really the sauces that have more impact on our wellbeing than the actual pasta which has great nutritional value. I suggest trying to keep your pasta sauces on the light and healthy side. Trying to stay away from cream, butter and too much cheese. These in combination with the pasta will defenitly aid in adding extra pounds.

Q: What are the qualities of a good brand of pasta?
A: Important qualities are primarily the quality and origin of the durum wheat from which the pasta is produced and also the way the pasta was produced and dried.

Q: What's your "pasta philosophy"?
A: Keep it simple and most importantly enjoy!

Chef Giancarla recipes:
Fettuccine with Lemon and Pinenuts and Crispy Artichoke