Now Reading
A Slice of Italian Heaven

A Slice of Italian Heaven

It seems plausible that, in a given month, a chef during dinner service might plate thousands of  entrees and sides. That means hundreds of customers will never get to meet the chef behind their dining experience. So, if you are in Dallas, and you meet Giuliano Matarese, Executive Chef and owner of Mille Lire, consider yourself to be lucky.

Executive Chef and owner of Mille Lire Giuliano Matarese. Photo Adam Zoblotsky

Born and raised in Italy, Chef Giuliano’s culinary studies began in his grandmother’s restaurant in Napoli, where he spent his free time learning from the best. Now with more than 20 years of experience, he has perfected his skills in some of New York’s most prestigious restaurants, including Charlie Palmer’s Aureole under mentor and chef Dante Boccuzzi, and has held esteemed positions in luxury resorts and Michelin starred restaurants such as Convivio. Chef Giuliano has also appeared on top cooking shows including Chopped and Beat Bobby Flay.

If you are fortunate enough to experience Chef Giuliano’s Lobster Risotto, your run of luck continues as your taste buds will travel from the Centrum in Dallas to Italy in seconds. And the feast for your senses goes on. Mille Lire sommelier Roger Bissell’s expertise on pairing is spot on.

Bistecca Arrosto: Roasted Sirloin Steak, Fava Bean Puree, Balsamic Glazed “Cipolline” Onions and Natural Jus. Photo Adam Zoblotsky
Mille Lire’s Burrata: Prosciutto di Parma, Tomato Eggplant Ragu. Photo Adam Zoblotsky
Crema di Parmigiano: Parmesan Cheese Brulee, Wild Preserved Cherries. Photo Adam Zoblotsky

#DallasFoodscene

View Comments (0)

Leave a Reply

Your email address will not be published.

© 2019 FOODSCENE MAGAZINE. ALL RIGHTS RESERVED.
Scroll To Top