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“It would be delicious!” replied star chef and restaurateur Mario Batali, from his Greenwich Village apartment, when asked by Rogue magazine how he would imagine Filipino-Italian cuisine. “You’d use ingredients from all the islands.”

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BOURBON BUTTERSCOTCH PECAN

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‘Rogue’ creates own gelato, interviews Mario Batali and David Chang

May 23, 2013 - 12:00am

“It would be delicious!” replied star chef and restaurateur Mario Batali, from his Greenwich Village apartment, when asked by Rogue magazine how he would imagine Filipino-Italian cuisine. “You’d...

Food and Leisure