Nino Germano
Owner/Executive Chef
La Scala Ristorante Italiano
1012 Eastern Ave, Baltimore
lascaladining.com
At the age of 9, Nino Germano left his home in Bafia, Sicily, and moved to Baltimore, joining other relatives in search of the American dream. With a strong passion for great Italian food, and under his mother’s tutelage in the kitchen, Chef Germano opened two successful but now-defunct Italian restaurants and pizzerias called Zia Pina.
In 1995, looking for a new challenge, Nino sold those businesses and opened La Scala, a cozy restaurant in Little Italy featuring traditional, regional Italian fare. Germano’s philosophy is simple — provide great traditional, home-style cooking with quality ingredients and personal attention.
For many regular guests, La Scala is a home away from home and each meal is a celebration.
La Scala offers curbside pickup, a large selection from their online marketplace (Mercato La Scala) and alfresco dining at the recently expanded Il Giardino (the garden).
Chef Nino Germano's Fettuccine Verdi Matriciana
Ingredients
- 2 ounces finely chopped onions
- 1/2 ounce chopped garlic
- 3 ounces pancetta
- 3 ounces diced prosciutto
- 2 ounces white wine
- 4 ounces crushed fresh tomatoes
- Pinch of salt and pepper to taste
- 1/4 pound spinach fettuccine
Instructions
- Combine the onion and garlic pancetta and prosciutto in a saute pan over low heat and saute until the onions are clear.
- Add white wine and allow it to simmer. Then add crushed tomato and cook until it’s done.
- Add in cooked pasta, toss and serve.
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