May-June 2012 | CLASS IS IN SESSION

CLASS IS IN SESSION
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FLAVORS

CLASS IS IN SESSION

Ristorante Antipasti chef/owner Fausto DiCarlo teaches customers to cook the Italian way during his popular monthly culinary classes

Whenever he is asked about his homeland, Fausto DiCarlo does not hold back. He has genuinely rich recollections of his hometown of Ascoli Piceno in the Central Western region of Italy. 
 
His outgoing personality notwithstanding, Fausto is famously known for the delicious food served in his restaurant. What many people might not know is that behind his gregarious personality and distinguished good looks is a genuine chef, one who trained and graduated from a prestigious Italian cooking school. 
 
DiCarlo takes eager students on culinary expeditions through his European roots with instructional classes at Ristorante Antipasti on 31st Street in Ocean City. The flavorful adventures occur on the first Thursday of every month.
 
“I teach my customers how to prepare their fresh and healthy food... the Italian way,” DiCarlo said. “I teach the value of good, fresh ingredients such as olive oil from Tuscany, onions, tomato, basil and bread. This is what I love. This is what I am all about.”
 
Students receive instructions on how to make the meal from start to finish and then enjoy the dish paired with a glass of wine and a small side salad for $35. Participants are also given the recipe to try for themselves at home. 
 
The dishes Fausto presents occasionally come from his menu, while others are from his private collection. Each includes the freshest ingredients that are in season, inspired by the way food is prepared in Italy. Many featured pastas are made from scratch right on-site—and with each bite, you experience the time-honored methods that go into its preparation. 
 
“Every month, we change what we prepare and serve because the seasons change, the soil changes and the climate changes,” he said. That’s how you truly serve the finest and freshest ingredients to your customers. We always do that, and we take great pride in it.”
While most chefs decline to share their special recipes with their patrons, DiCarlo does not hesitate to offer his. “Some people do this simply as a job, but to me, if you love what you do, you want to share it with anyone who will listen.
 
“I see how excited my customers in attendance get during the class,” he continued. “They get a sparkle in their eyes; they are very interested in learning. Sometimes they even call me from their kitchens at home to ask me a question. It’s very satisfying to me.” 
 
Call the restuarant for start times and availabilty.
 
 


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