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Adam Interviews Fabio Viviani

Local News

Fabio Viviani was pulled into the culinary world when he was just 11.

“So I was in a bakery, bread, pies, pastries, and then from there he took me into his restaurant and from there it was like you know a little bit of everything,” Viviani said while sitting in his restaurant, Portico, at del Lago Resort & Casino.

We turned to Viviani for some advice on how to keep holiday cooking as painless as possible.

“Anything that doesn’t take up a lot of time means you don’t have to touch it or do something to it, so anything like crockpot, anything roasted in the oven, slow cooker, anything that you can really set it and forget it for the time of cooking is good … For the holidays while I enjoy being on the couch and my mom is cooking I don’t think my mom enjoys it as much as I do so the reality is if my mom can still cook while she’s also enjoying the company of everybody I’ll probably be happier … Also during the holiday you got to think you always over-prep, over-buy everything so don’t buy things that go bad easily and buy things that are good also as leftover.”

We then asked Viviani what he’d recommend for a stew.

In this area, you’ve got beautiful mushroom, a lot of game meat, you got great pork Heritage here, you’ve got some amazing winter produce so even if you do some brazed anything, with winter greens, squash or kale and timeless,” he said.


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