At our little Trattoria in Tuscany we were famous for our “Pollo Fritto,” fried chicken. The Florentines would drive out to visit us in the country on the weekends and we would always sell out. I am proud to say that my American friends and customers (even those from the South!) seem to have also fallen in love with my recipe so I am starting a new tradition. On Sundays I will be frying up my recipe — this time for the Washingtonians.
And now we have perfected a Gluten-Free version that is equally delicious and have created an entire menu that is gluten-free to accompany.