Chef Massimo: Organic Gourmet Pizza & Italian Cuisine -That’s Amore!

Dining Out Challenges

For most people with food allergies and sensitivities, it is very hard to dine out much less buy food that you can heat and enjoy. Although the organic industry is growing rapidly, there are certain kinds of foods that have a long way to go before connoisseurs of certified organic gourmet foods will even consider reaching for them much less making room in the fridge. Sometimes, it is just nice to have someone else do the cooking. This is not an easy task, even for the most skilled chef. Pleasing the masses is one tough job! However, Chef Massimo Di Sciullo, CEO of Massimo’s Organic Gourmet is determined to change this. His foods are hand crafted and not made in a factory but rather in his very own kitchen. Chef Massimo is very particular about the ingredients he uses and insists upon the freshest certified organic ingredients available. After working in the catering business for many years, with clients ranging from upscale cruise liners to the Vatican, Chef Massimo decided to bring his love of food to the Americas and pursue his own Organic American Dream as he diligently works to bring his gourmet masterpieces into your kitchen.

In this segment of The Organic View Radio Show, Chef Massimo will talk about what it is like to come to America and pursue his American dream as he makes organic Italian gourmet foods for all to enjoy! If you love Italian food, love to talk about Italian food and want to learn how to make organic Italian food then you do not want to miss this interview!

Listen here for Chef Massimo’s interview [display_podcast]

Are you hungry yet?

If seeing is believing, then take a look at Chef Massimo’s Organic Gourmet Pasta Sauce! Chef wants you to see quality as you taste it! In each container, you will find a full organic basil leaf.

Photo: June Stoyer

Chef Massimo’s Quick & Easy Pasta Pomodoro E Basilico Recipe:

Serves: 4

Ingredients:

• 1 pound of Capellini Pasta
• 1/2 cup Sea Salt for pasta water.
• One 12 oz. container of Massimo’s Organic Tomato Basil Sauce
• 8 fresh organic basil leaves, thinly sliced
• 1/2 cup grated Parmigiano Reggiano cheese (optional)

Preparation:
Bring 1 1/2 gallons of water to a boil with 1/2 cup of sea salt. Add pasta and stir constantly for three minutes. Capellini should be “al dente,” meaning still a bit firm. Meanwhile, bring 12 ounces of Tomato Basil Sauce to a simmer over medium-low heat. Drain pasta, reserving 1/2 cup of cooking water, and return cooked pasta to original pot on low flame. Add warmed sauce plus reserved cooking water to pot. Stir well for up to two minutes. Divide into 4 bowls and sprinkle with freshly grated Parmigiano Reggiano and basil. Serve immediately and give thanks to not only Massimo for such a great recipe for the food itself. Mangia!