Starting at the tender age of eight, Chef Tony Priolo has been immersed in authentic Italian cooking. From his Sicilian grandmother’s kitchen in Chicago to a two-Michelin-starred restaurant in Tuscany, Tony has developed a very distinct and clean rustic cooking style, and even had a hand in the development of Mariano’s signature Sicilian pizza and sauce. Today he focuses on finding the best ingredients possible to elevate his recipes and provide guests of Piccolo Sogno with a true Italian dining experience.

Visit Chef Priolo's restaurants: Piccolo Sogno (Opens in a new tab or window), Nonnina (Opens in a new tab or window) & Maillard Tavern (Opens in a new tab or window)

Reheating Pasta

I recommend if you are cooking pasta with the intention of left overs, let it cool without rinsing or tossing it in olive oil, then reheat it in the sauce after the sauce is already hot.

Chicken Liver

Chef Tony’s little secret to creating a great bolognese sauce is to add chicken liver along with veal, pork and beef.

Recommended Olive Oil

My favorite is the Sicilian olive oil from Piccolo Sogno. I cook with it at the restaurants and in my home, and it’s sold at Mariano’s.