Eating Alberto Il Magnifico: from beak to tail.
Eating Alberto 'Il Magnifico' from Beak to Tail: AROMA CUCINA
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Sentimentality aside, hunger for a bird without balls! It's capon time, and Il Magnifico fit the bill. Read and see about the perils of Alberto, and the group effort it took to bring his highness from farm to table.
Judith Klinger and Jeff Albucher split their life between the slow pace of Montone, Italy and the hustle of New York City. Judith Klinger is a chef, writer, food blogger and creator of Aroma Cucina. Judith earned culinary degrees from the New York Restaurant School, and Ital.Cook, a Slow Food institution located in Jesi, Italy where she attended master classes dedicated to the intricacies of regional Italian cooking. AromaCucina.com has developed an loyal international clientele.
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