by Joe Perry

Many years ago in the small Sicilian town of Carini, Vincenzo Monterosso watched his mother cook. He learned how to make olive oil and cheese on the family dairy farm run by his father, Salvatore, who also grew plump tomatoes.

It was at the side of his mother, Giacoma Monterroso, though, where he learned slow-cooking techniques, said the genial 49-year-old restaurateur, and where he refined recipes with a long family history. 

Read more

Source: http://www.scnow.com/