Kitchen Cred Frizzi’s culinary career began at age 13 in Milan, Italy, where he made lasagna with his Venetian mother and greeted customers with his Tyrolean father at their salumeria. It was a true family business, which meant everyone contributed. Although his life revolved around food, Frizzi did not develop a passion for cooking until he attended the Italian Culinary Academy in Milan and graduated at the top of his class. In 1993, cooking propelled him to Washington, D.C., where he served as the executive chef for Bice. Frizzi later pursued restaurant consulting, a trade that brought him to Denver, where he opened Il Posto in 2007.

Zabaglione All’Espresso
(Serves 2 or 3)

5280 December 2009
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Zabaglione is traditional Italian custard.

  • 2 large egg yolks
  • 2 tablespoons granulated sugar
  • ¼ cup double espresso
  • 1 tablespoon rum

Set up a double boiler with a small saucepan of simmering water and a one-quart stainless-steel mixing bowl, making sure the bottom of the bowl does not touch the water. Combine the first three ingredients in the stainless-steel mixing bowl. With a whisk, beat until well mixed and beginning to foam. Place the bowl over the simmering water, and continue to beat vigorously, covering the entire bottom of the bowl, until the mixture increases in volume by about three times. Add the rum and whisk again until the mixture is thick enough to keep shape on a spoon. Serve immediately, accompanied by plain cookies, with which you can scoop up foam.