Why contamination in the Italian kitchen is cool with Rome's bad-ass Ciociaro Chef Carlo Fiorini
castrated meatballs, a killer Roman restaurant, and why Ciociaria is the best
Meet Chef Carlo
This Spaghetti Stories newsletter features an interview with Chef Carlo Fiorini - an acclaimed Slow Food Alliance chef now making magic at Proloco DOL Centocelle in Rome. Fiorini is Ciociaro, more precisely Verolano - he hails from Veroli, a town just north of the city of Frosinone, in the greater Ciociaria area. He is the first of a few Ciociaro chefs I’ve interviewed for this series - an homage to the homeland of my family.
Like most in this modern age, I discovered Fiorini on Instagram through his old spot Trattoria Sora Locì in Veroli. Fiorini’s edginess combined wtih his unequivocal passion for the Verolano kitchen caught my attention immediately - I was so happy to see someone doing cool food things in Ciociaria, combing the traditional with new and contagious energy.
Sadly I never made it to Sora Locì - which closed last year. But, fortunately we have Carlo here in Rome for the time being, spicing up the kitchen with his ciociaro storytelling - one where ingredients come first and the b*llshit… never.
P.S - Carlo recently opened his Bottega Bona Vergli in Veroli - a little shop dedicated to local products only from the Lazio region.
Chef Carlo, Ciociaria, and the beauty of contaminazione
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