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As they say in Italy, Una bella giornata non fá estate. Which translates to: One beautiful day doesn’t make summer. But many beautiful days certainly do. So does the rediscovery every year of all the tomatoes, squash blossoms, apricots, berries, greens, cheeses, refreshing drinks and more that summertime brings.
In this issue we share three recipes from our chefs. A lemony limoncello and a fruit zabaglione from Chef Eric, and an easy frittata recipe for two from Chef Chris. We also interviewed our favorite coffee expert, Jim Louras from Caffè Umbria, on how to expertly brew and taste your next cup of coffee.
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Best Pizza in Chicago
Guess who Jeff Ruby, of Chicago Magazine, rated as having the 14th Best Pizza (out of 25) in Chicago? Coco Pazzo! Come on in and try Chef Chris’s Funghi e Coppa pizza and see how you would rate it. read more >
Both Coco Pazzo and Coco Pazzo Café have been included in blogs recently:
Kevin Pang, from the Chicago Tribune, took an aspiring food critic to the Café for a lesson. Read about it on Jennifer Healy’s Chicago Now blog. read more >
Nancy Malone, of Mega Bites Chicago, blogged that our Rigatoni Alla Buttera is one of her all time favorite pasta dishes. read more >
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It’s with great pride that we share the accolade Coco Pazzo received from the Italian government. After reviewing thousands of applications across the country, they gave Coco Pazzo their seal of authenticity for serving true Italian cuisine. A few of their judging criteria included preparing and serving food according to Italian tradition, the use of authentic ingredients, offering an Italian wine list and having an Italian speaking staff. Congratulazioni! Read more >
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Once again, Coco Pazzo has won Wine Spectator’s Award of Excellence for their spectacular wine list. Recognition was based on a wine selection of quality producers as well as a thematic match to the menu in both price and style. Congratulazioni Tamra. |
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 For only the second time in 18 years Jack has chosen a partner, Chef Chris. As we’ve all experienced, Chef Chris has brought traditional Italian cuisine to a new level at Coco Pazzo. His depth of flavor and freshness are apparent throughout the menu and he’s introduced an array of new house cured meats, fish and poultry as well as new pastas. Jack was thrilled to have brought Chris over from Coco Pazzo Café just over two years ago and is even more exhilarated to now have him as a true partner. Congratulazioni Chris. Read more > |
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 Jim Louras, from Caffè Umbria, has been providing aromatic and flavorful coffee to Coco Pazzo Restaurants for the past 10 years. We got a chance to ask him what makes Coco Pazzo’s espresso so special and what folks can do at home to enhance their coffee experience.
Here’s what he had to say… Jim told us that Coco Pazzo’s espresso is a blend of 7-9 bean varietals. Some beans provide body while others contribute to acidity and flavor. The combination of these individual bean components brings out the complex character of Coco Pazzo’s espresso.
Tips for making the best coffee at home? Use coffee beans that have been roasted in the last 30 days, store them in an air tight container and in a cool dry environment…never in the fridge or freezer, always use clean brewing equipment and the best water available. Thanks Jim! To learn more about Caffè Umbria click here > |
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Chef Eric gives you two recipes that you must be over 21 to enjoy.
His Limoncello recipe is a classic Italian homemade liquor that can be sipped on ice or used in other recipes. We found a great article on NPR’s website with recipes that use limoncello and OMIT that is listed below. He also gives you a tasty summer dessert recipe, Summer Fruit and Amaretto Zabaglione that is as pretty as it is delicious.
Limoncello recipe >
Fruit and Amaretto Zabaglione recipe >
NPR - Have Your Limoncello And Eat It, Too. read more >
Chef Chris, who has vegetarian leanings especially during summer, shares his recipe for a squash blossom frittata, Frittata con Fiore di Zucca. Serve it with a salad, and you’ve got a quick dinner for 2. Frittata con Fiore di Zucca recipe > |
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Located in the famed wine-producing family’s 15th century palazzo is Cantinetta Antinori. An intimate, comfortable atmosphere is highlighted by vaulted ceilings high enough for a second lofted dining area. Wines, fresh produce, olive oils and meats come from the Antinori farms and their signature dishes include traditional steak Florentine, a cheese selection sited as one of the best in Florence and an array of imaginative desserts. And of course, the wine list is exclusively Antinori, with a limited but excellent selection of wines. Visit their website > |
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How long have you been at Coco Pazzo Cafe?
This is my 2nd stint at the café, in all . . . about 4 1/2 years.
What do you enjoy most about working at the Cafe?
The people I work with. They are a diverse bunch and it’s truly a pleasure sharing experiences and stories.
How do you stay interested and inspired?
Seeing what my peers are doing, listening to customer and staff feedback, and growing from past experiences.
What is your favorite Coco Pazzo Cafe dish?
The Spaghetti AOP, it is simplicity at its best.
Tell us something few people know about you.
I used to work sound and tech for local NYC bands.
What do you do on your day off?
First and foremost is family time. I also enjoy going to the gym, and taking my son the movies.
We’d love to know what you would like to see us put in our newsletter
Email us by clicking here.
We also want to know about your experience at our restaurants. There is a feedback form on our website.
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Coco Pazzo 300 W Hubbard312.836.0900 • Coco Pazzo Café636 N St. Clair St312.664.2777
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