A food company owner created one of the the biggest (and brightest) kitchens in N.J.

Cecilia Ercolino wanted an ultra-modern kitchen in the color of a fire engine.

Actually, make that a red Ferrari. The cabinets would have a high-gloss lacquer finish with all the heart-quickening shine of the Italian sports car.

In her planning, Ercolino imagined the many guests with informed and demanding palates that she would entertain in the 1,100-square-foot kitchen. They would be fed yellow datterino tomatoes in chef-made dishes drizzled with Umbrian olive oil or scented by white truffles from Emilia Romagna. These and other foods would be enhanced by wines from several regions of Italy: Piedmont, Barbaresco, Barolo, Nebbiolo.

Ercolino wasn’t envisioning this …read more

Source: NJ.com Union

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