At our little Trattoria in Tuscany we were famous for our "Pollo Fritto," - fried chicken. The Florentines would drive out to visit us in the country on the weekends and we would always sell out.
I am proud to say that my American friends and customers (even those from the South!) seem to have also fallen in love with my recipe so I am starting a new tradition. On Sundays I will be frying up my recipe -- this time for the Washingtonians.
Each "Original Preparation" serving comes with:
3 big pieces of fried chicken (dark and white meat mix only)
Polenta Corn Pudding
Chef Salad with my EVOO vinaigrette
Freshly baked chocolate chip cookie
Each "Gluten Free" serving comes with:
3 big pieces of fried chicken (dark and white meat mix only) battered in special gluten free batter and fried in fresh oil