Quality, freshness at heart of Sapore chef's Italian fare
Contrary to what Americans think, there is no spaghetti and meatballs in Italy. There are also no Marsala, Vesuvio or parmigiana dishes. "That's Italian-American," says Giacomo (pronounced jock-a-mo) Parisi, who came to America 28 years ago to cook authentic Italian cuisine at the urging of friends who couldn't find good Italian food at the time in the States.
For Parisi, 53, chef/owner of Sapore Trattoria in Lake Zurich, a short-term adventure became permanent when he met his wife, Lisa, a third-generation Italian-American from the Rockford area. Chef Parisi cooked his way to a four-star rating while at Bellamy's at the Clock Tower Resort in Rockford and went on to open Parisi's Ristorante in Rockford where he won the 2002 Gourmet Alley Chef of the Year competition. At Sapore Trattoria, Parisi, passionate about quality and freshness, offers an authentic taste of Italy.
What sparked your interest in cooking? Italian women are great chefs. Their life is dedicated to cooking and taking care of the children. I watched my mom cook; the things she did were very unique. Her bread was out of this world. I would also sneak into kitchens after school and watch the chefs. I was taught that each of us has a special gift inside of us and that we have to develop that gift. For me that was cooking. In Italy you go to work to learn to cook professionally, the paycheck comes second.
What was the most memorable dish your mom made? Veal cutlets and her Bolognese sauce - a heavy meat sauce. I make it the way she used to do it.
What is the key to authentic Italian/Sicilian cuisine? Italian food should have lots of flavor - not spicy, though, it's supposed to be mild and light. We do not believe in using a lot of butter or heavy ingredients. We use extra virgin olive oil. It's healthy cooking; quality is very important. The simplest recipes are the best.
What dish do you get the most requests for? Prime Filet with Medoc Brunello Wine Sauce. This was the dish I made for the Gourmet Alley Chef of the Year competition.
What do you most like to do in the kitchen? Create new recipes. I also like to make fresh pasta, sauces and dressings.
Do you have a favorite ingredient? Extra virgin olive oil is my No. 1 favorite ingredient. I also love fresh basil, garlic, thyme and rosemary.
What do you like to cook for yourself? Risotto Pescatore; it's rice with shrimp.
What do you miss about Italy? I miss going to the beach, the friendly people, Italian hospitality and the food. Eating is celebrated there. Italians don't have to know you to invite you to the table; it is a joy for them. I consider myself an American now; I love this country.
What do you enjoy most about the restaurant business? Meeting the customers and hearing how they like the food. I appreciate their patronage and their feedback. I really love it when they say, "Well done!"
Tell us about this recipe. Ravioli Al Basilico is a simple dish that is light and full of flavor.
Enjoy this at home or at Sapore Trattoria, 500 Ela Road, Lake Zurich, (847) 438-0200, saporetrattoria.com.
• To recommend a chef to be profiled, write to food@ dailyherald.com. 512340Chef Giacomo Parisi recently opened Sapore Trattoria in Lake Zurich.Gilbert R. Boucher II | Staff Photographer 512390Ravioli al BasilicoGilbert R. Boucher II | Staff Photographer <div style="float:right;margin:0 0 6px 0;"> <div class="moreHeader"> Recipes </div> <div class="moreHolder"> <div style="margin:6px;text-wrap:auto;"> <ul class="moreLinks"> <li><a href="/story/?id=281270" class="mediaItem">Ravioli al Basilico</a></li> </ul> </div> </div> </div>