Chef de Cuisine Frederick Carl (Fritz) Blank Jr
Easter, April 2010
For the first time in about almost 16 years, this spring I have not made “Easter Pitz” (as my Sicilian mentor “Old Man Tony Amato” back in the late-1950’s/early-1960’s called these wonderful seasonal Italian culinary hallmarks). The recipe I use today (when I do make them) is the same one that he taught me way back then. I have never forgotten his instructions and techniques, and it stands as one of the very best renditions I’ve ever sampled (of course I am prejudiced).