INGOOD TASTE
Candid conversations with the dining scene ’ s most engaging chefs
Michael DelRaso , Executive Chef , Franco ’ s Trattoria
Franco ’ s Trattoria 4120 Washington Road , Peters Township ; 724.260.0164 , francostrattoria . com
On the Menu : Traditional and classic Italian fare using fresh ingredients for authentic flavor . From handmade pasta and sauces to vegetable ravioli , bowties with salmon and eggplant parmigiano with pine nuts , Chateau cut filet mignon , White Marble Farms center cut pork chop and broiled jumbo sea scallops — these are just a few succulent menu options . Vegetarian and gluten-free dishes are also available for diners with dietary restrictions .
Why did you become a chef ? I love food . I grew up in Bethel
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Park and as an Italian family we cooked together . My mother , Janet , cooked all of the time and during the holidays my grandmother would cook , too . I think I was always creative in the kitchen and I enrolled at Johnson & Wales in Denver to study culinary arts . After graduating I came back to Pittsburgh and started at Franco ’ s Trattoria in Dormont as a line cook . I enjoy learning from my surroundings and being open to what ’ s happening around me . I always try to gain knowledge wherever I am .
What led you to work at Franco ’ s Trattoria ? I started working there through my connection with another employee at the time . It led to a talk with Joe Tambellini who was the chef at the time at Franco ’ s and that ’ s going back 15 years or so .
The front façade of Franco ’ s Trattoria .
Who has influenced your cooking the most ? As a child , Friday night was game-and-movie night at our house . My mom would make pizza from scratch and my sister , Angela , and I would help grease up the pizza pan — or if she made homemade pasta we would ring out the noodles and pick fresh vegetables from our garden . It was a fun family environment and a warm feeling that ’ s always with me when I ’ m cooking in the kitchen .
What kitchen tool can ’ t you live without ? I can ’ t live without my tongs — so I don ’ t burn my fingers . I have my own pair and everyone knows they ’ re mine . When they ’ re taken , I find them and take them right back .
What is your best cooking advice for a novice ? Don ’ t be afraid to make mistakes — it ’ s trial and error . It ’ s part of the learning process , so learn from your mistakes . I didn ’ t become a chef overnight . In fact , I was about 24 years old and was given an opportunity to open a restaurant . I was full of ideas , but didn ’ t have the experience . So I engaged the situation and made good decisions and bad decisions . I was employed for six months and , all in all , the collective effort didn ’ t come together . But I used the bad decisions I made to avoid making the same mistakes .
What ’ s your favorite quick meal to prepare at home ? My favorite meal is a simple egg sandwich with a slice of tomato on Italian bread . And there ’ s no bad way to cook an egg .
Other than your restaurant , where ’ s your favorite place to eat ? Right now I ’ m on a serious Mexican binge and lucky enough to have Las Palmas Carniceria in Beechview nearby . They make everything from scratch , it ’ s inexpensive and it ’ s delicious .
What is your favorite go-to ingredient ? Now that I think about it , alcohol might just be my go-to secret weapon . There is a definite theme of alcohol throughout my recipes that I ’ m
Main dining room at Franco ’ s Trattoria .
Michael DelRaso , Executive Chef at Franco ’ s Trattoria .
Chicken Milanese — pan-fried in garlic and rosemary infused olive oil with lemon wedge and Parmesan cheese crisp .
A 12-oz . pork chop served with mushrooms , caramelized onions and au-jus .
realizing , from my bourbon apple crisp to a peach moonshine pork chop and a vodka sauce . There ’ s so many different ways to bring good flavors to a dish by incorporating alcohol .
What ’ s the next big food or dining trend ? Pork belly seems to be going tandem with the mobile barbecue or a lot of in-house smoking . We just made our own house-made pork belly — smoking is definitely trending . n
— Reese Randall
Photos provided by Franco ’ s Trattoria .
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