Capital Chefs, Food and Drink, Penn Quarter, The Features

Capital Chefs: Fabio Trabocchi of Fiola (Part 2)

Photo courtesy of bonappetitfoodie
Tuscan Tomato Soup & Buffalo Mozzarella Toast at Fiola
courtesy of bonappetitfoodie

Put down the Kraft singles. Step away from the cheese whiz or whatever else you’re holding in your hand. Grilled cheese and tomato soup is about to be taken to a whole new level. Fiola style. And in this frigid weather as of late, this hearty soup and sandwich will keep you warm and your belly full.

For Fabio Trabocchi, the chef and mastermind behind Fiola, he says “there’s a lot to learn from what a kid likes,” and occasionally uses it as inspiration in the kitchen. In this dish, Trabocchi takes a childhood classic and makes a grownup version that I’m sure you’ll enjoy.

Click through for the full recipe and here for more pictures.

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