In the kitchen at Il Carpriccio in Whippany, chef Natale Grande beckons me and holds a paper bag to my nose. I inhale deeply, drowing in the intoxicating, unmistakable funk of truffles…So, two years ago he began working with the Rutgers Food Innovation Center in Bridgeton. "I’ve never met such a talented group of folks," he says of the center’s staff. Their expertise in everything from food safety and manufacturing processes to business plans and marketing strategy enabled Natale to take his meatballs to the masses.
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