- “The Most Inspirational Weight-Loss Transformations of 2017”
– Readers Digest
“Fred Bollaci’s “The Restaurant Diet” with it’s smart educated choices will revolutionize the world of dieting. As a chef and restaurant owner, I am excited to be part of this game changing book and way of life where fine-dining restaurants are a
conscious dieter’s friend.”
Gabriel Kreuther, Michelin Star Chef & Restaurateur
The Restaurant Diet by Fred Bollaci (© 2017 Mango Publishing) is the definitive guide to dining out guilt free, whether dining for business, pleasure, travel, or mere convenience, Fred’s book showcases 125 healthy gourmet recipes from the nation’s Top 100 restaurants and 25 of his favorites. His proven four-phase plan is a lasting recipe for successful healthy gourmet living!
- “Fred Bollaci has carved a niche for himself as the Robert Parker of healthy gourmet food and travel.”
- Theresa Henkelmann, co-owner of
Homestead Inn|Thomas Henkelmann
- Fred Bollaci Enterprises'
Platinum Palate Awarded to Master Chef Vincenzo Betulia's Three Naples, Florida Restaurants! Osteria Tulia, Bar Tulia, and The French Brasserie Rustique, Exemplifying the Very Best in Authentic High Quality Cuisine and Hospitality in Naples, FL!
May 17th, 2017
May 17, 2017 NAPLES, FL Award-winning Chef Vincenzo Betulia, a Golden Palate Partner and C[...read more]Fred Bollaci Enterprises'
Golden PalateTM Partners
Tag Archives: sandra lotti
Pesto alla Genovese & Basil Oil Recipes from Platinum Palate™ Member Sandra Rosy Lotti/Toscana Saporita Cooking School in Tuscany!
Recipes are © Sandra Rosy Lotti/Toscana Saporita Cooking School. Pesto alla Genovese: This is something students learn the first morning of the week-long program. Pesto is something seen very often, especially in summer months (even in the States), as it … Continue reading
Platinum Palate™ Showcase: Toscana Saporita Cooking School: The Advanced Class: Day 6: More Dinner and Dolci!
Platinum Palate™ Showcase: Toscana Saporita Cooking School: Day 6: Potato Gnocchi and Semolina Gnocchi “alla Romana”
On Friday, the last day of the Advanced Class, we started out making two kinds of Gnocchi, one–the classic potato variety made with potato, flour, and egg, (the potatoes are peeled, boiled, and put through a ricer), and the second … Continue reading
Platinum Palate™ Showcase: Toscana Saporita Cooking School: Day 6: Crespelle alla Fiorentina (Florentine-Style Crepes with Spinach and Bechamel), Eggplant Parmigiana, and Bombolone (Italian Doughnuts)
Alessio making the Bombolone! They were filled with either vanilla or nutella custard! Extra laps! Alessio demonstrating crepes (above), Assembling the crepes (below) Lunch is served! Crespelle alla Fiorentina (above) and Artichoke and Parmigiano-Reggiano Salad (below) with Citrus Vinaigrette. Eggplant Parmigiana baked … Continue reading