Chef Paul Mattison hails from upper New York
State. After listening to all his 'nonna' (who came
from Puglia in southern Italy) told him about Italian
cuisine he went to the prestigious Culinary Institute
of America to train as a chef.
success as chef in a noted Aspen restaurant Paul moved
to Sarasota on the Gulf Coast of Florida. Here in ten
short years he took 'The Summerhouse Restaurant' from
near dereliction to being, not only one of Sarasota
and Florida's top spots but to also being named by the
Wine Spectator as being in the worlds top two
recently he has opened his latest downtown Sarasota
meeting place Mattison's City Grille and more recently
Mattison's Steak House & Wine Bar on Longboat Key.
With experience gained from his TV cookery classes and
lessons at his home and around Florida his relaxed style
and charm is becoming legend. Since 1998 Paul has been
a regular traveller to Italy bringing a party of enthusiasts
on a cooking vacation to experience the real Italy.
more information visit www.mattisons.com
pint full fat milk
1 pint cream
4 oz sugar
3 sheets gelatine (colla di pesce)
8 oz dark chocolate
the milk and cream without bringing to the boil.
the gelatine and sugar into the liquid mixing well.
Pour into moulds and allow to cool.
solid, very slightly warm the moulds in hot water
and tip out the pannacotta.
the chocolate in a bowl over boiling water and pour
over the shapes.
Chef Paul Mattison
Chef Paul Mattison Recipe