Explore both contemporary and classic Italian culture with Chef Hamilton.

Milan holds some of Gabrielle’s favorite experiences in the form of food, restaurants and “Italianness.” She revisits Da Giacomo restaurant, where the napkin became an obsession for her. Along with the curtains, the way espresso is served, the fish prepared, the waiters waiter, the “napkin” defines something deep, wide and artisanal. The work is centuries-old in tradition and respect, quiet and not ostentatious or for personal gain. Gabrielle cooks baccala with Antonia Klugman and swordfish with Marta Pulini.