For frying out loud, use palm oil

Fried Zucchini flower with ricotta almond

It has been around 25 years since Chef Federico Michieletto left the classrooms of the Italian Culinary Arts Institute in Castel Franco Veneto, Italy. However, there is one lesson he remembers clearly from his days as a culinary arts student and that which the Marini’s on 57 chef practises until today.

“Use palm oil to deep fry,” says the chef, as a matter of fact. “That’s what they taught me in school and I still do what my teachers told me.”