The Official Blog for Tattoo Artist Magazine

An Interview with Amanzio Nascimbene

By Molly Kitamura

Reblogged from: http://knivesandneedlesblog.com

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I just met Amanzio recently but it was immediately clear that he is a talented guy that lives life to its fullest! Not only is he a talented chef, but he is a devoted husband and father. And oh, not to mention a lifestyle guru with an amazing blog of his own! With all that going on, I was lucky to catch his time long enough to do this interview for me. We even decided to trade interviews! Thank you Amanzio!

Please read on…

Molly: Tell me a little about yourself please.

Amanzio: My name is Amanzio Nascimbene, I am a graduate of the California Culinary Academy In San Francisco, a former line cook & current food & lifestyle blogger for http://www.bridgesandtunnelsbayarea.com.

I split my Childhood between France and California, & really feel that having grown up in Paris as part of a strong Franco-Italian family gave me an appreciation for great food and instilled in me that satisfaction that preparing & enjoying an amazing meal can bring. Through my blog, I hope to introduce folks to parts of the Bay they might never have thought to visit, beautiful places to hike & explore, share with them my opinions of restaurants they’ve always wanted to try & hopefully to introduce them to the farmers, purveyors, bakers, chefs & everybody that plays a part in the amazingly diverse and bountiful culinary landscape that the Bay Area is.

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M: I am jealous you got to grow up in Paris, Love that city! What are your favorite things to cook?

A:  I love cooking simple & classic French and Italian foods, simple things like Pan-Bagna (a delicious french sandwich often found in seaside towns). I love pasta dishes and really look to keep it simple, seasonal and as local as possible.

M: I agree, cooking seasonally is important. So on to tattoos, what inspired you to start getting tattooed?

A: Probably the music I listened to growing up, bands like Guns N roses, Rage Against The Machine, Rancid, The Descendents, The Wu Tang Clan and all their various off-shoot albums. Although a lot of it was mainstream, to me, this music seemed rebellious and a ton of these guys were pretty heavily tattooed & I loved the look. Over the years I have been lucky enough to have been tattooed by some very talented tattooers who I am now honored to be able to call my friends, in particular Annie Frenzel of Lowbrow Tattoo in Berlin Germany & Sean Perkinson of FTW Tattoo in Oakland.

M: Cool. What was your first tattoo?

A: Ha! My first tattoo was one I drew up myself, a horribly cheesy tribal sun arm band with a dolphin in the middle of the sun… I was 19, it was 1996 & I thought I was the coolest thing ever. It has long since been covered up by Tex of Authentic Tattoo in San Francisco.

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M: Omg, that is hilarious! I wish you had a photo of that! So, who do you admire in the tattoo industry that you have not been tattooed by (yet)?

A: It’s a pretty long list… In no particular order: Chris Conn, Stewart Robson, Chris O’Donnell, Henry Lewis, Jason Phillips, Horitomo, Eli Quinters, Holly Ellis, Grime. Like I said there are a ton of artists who’s work I really admire I I know I’m leaving a few out!

M: I hear you, so many talented tattoo artists out there, so little skin! Why do you think so many chefs are tattooed?

A: I think it’s that outsider spirit, cooking is an art & it attracts people who are not afraid to express themselves. Another huge factor is the acceptance level!  Rarely, in a professional kitchen will anyone look down on your for being tattooed.

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M: What will your next tattoo be?

A: I have a few ideas, a design I’ve always been a fan of is the Pharaoh’s horses. If you look through Clifton Carter’s catalog you can see a perfect example of one, really beautiful.

M: Nice. Do you ever go to any tattoo conventions? If so, which one(s) and did you have fun?

A: I’ve been to a few, the best by far is the Bay Area Convention of the Tattoo Arts. I was lucky enough to get a classic dagger tattoo last year from Lindsey Carmichael. Just the opportunity to get that done was great & I can’t wait to go back this year.

M: Yes, that convention is so amazing! … And I’m not just saying that!

A: I also like to say hello to two lovely ladies, my wife Heather and my daughter Chloe.

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M: Awwww!

Amanzio shared a mouth-watering scallop dish, perfect for those balmy, late-summer evenings! Check it out, try it out and let us know how it turned out for you!

scallops

 ”Mother & Son Scallops”

Recipe courtesy of Joan Parazette & Amanzio Nascimbene

Serves 2

For the scallops

6 large scallops, seasoned with salt & pepper & seared

Salt & pepper scallops & sear off in a hot pan until golden brown.

For the Red Sauce

1 Tbs Sriracha

1 Tsp Soy Sauce

1 Tsp Tomato Paste

Mix in small bowl

For the green sauce:

1 Bunch Cilantro

1 Bunch Basil

1 Handful Mint

3 Cloves Garlic

2 Green Onions

1/4 cup Extra Virgin Olive Oil

1/4 cup Lime Juice

Blend

Salt & Pepper to taste

Optional

Place scallops on a bed of frisee, lightly dressed with lemon juice, garnish with Roasted Pine nuts

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Thank you Amanzio!!  You can check out more of Amanzio on his Instagram, @amanzio_Nascimbene, or his blog, www.bridgesandtunnelsbayarea.com, definitely worth following!

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