 The woman behind the man
Miami,
Fla. - Pino
Bodoni may be the owner of Escopazzo but it is his wife of twelve
years, Giancarla, that is in the kitchen creating the magic that has
been receiving rave reviews from locals and visitors since 1997.
Considered amongst South Florida’s top chefs, Giancarla was born and
raised in
Latin America to an American father and a Chilean mother. Her destiny
was to be absorbed into the Italian culture which has become her own
and as a result, is fluent in Italian, Spanish and English.
A
self-proclaimed artist, Giancarla takes great pride in her culinary
wizardry making sure that each plate that leaves the kitchen is a work
of art. She is also responsible for a hand-painted mural that
spans one side of the front dining room, encompassing various regions
of Italy. The mother of three beautiful children - Giancarlo, Silvio
and Giulia - Giancarla always had an appreciation for creativity and
cuisine.
Escopazzo has become a landmark in South Florida. Opened in 1993 with only 35 seats, the charming restaurant has now
expanded to accommodate 90 guests and a wine cellar in the back dining area to
house the Italian-only Wine Spectator award-winning collection of more
than 170 cases. Through the years, the restaurant has been
a favorite choice for “foodies” and such noted luminaries as
Patti La Belle, Eros Ramazzotti, Mikail Gorbachev, Harrison
Ford, Cameron Diaz, Janet Jackson, Michelle Pfeiffer, Chris
Blackwell, Gladys Knight, Emilio and Gloria Estefan and celebrity Chefs
Mario Batali, and Ming Tsai. ZAGAT has rated Escopazzo
"Exceptional" for the past six years and also rated it as one of the
nation’s top Italian restaurants. Food and Wine Magazine
rated Escopazzo a critic’s choice in Miami, local food critic Lyn
Farmer has awarded 4-stars and the Miami Herald has rated the
restaurant one of South Florida’s Best Eateries.
Press release: Ambassadors of authentic Italian cuisine
Recipes:
Asparagus Flan
Octopus with chickpea puree
Parmiggiano Ice cream with Balsamic glazed strawberries
Radicchio, prosciutto and smoked scamorza rolls with caramelized figs and aged Balsamic Vinegar
Sea scallops with pine nuts, artichoke and mint
Filet mangrove snapper with sambuca, fennel and kalamata olives
Photos:
Click thumbnails to download high-resolution versions
    
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