perticone造句

• Giovanni Perticone of Splendido uses different varieties in chartreuse, rose, green, white and lavender and sautes them together with olive oil, garlic, pine nuts, raisins and balsamic vinegar.
• In August, with Umberto Gibin as his partner and co-manager, and Giovanni Perticone as his chef, Zecca opened Frantoio, a restaurant that allows diners to eat while watching a mammoth olive oil press at work.