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href="https://frankscucina.com/dinner-at-franks-a-private-supper-club-on-cape/" >Frank’s Cucina Mission

Frank’s Cucina Mission

“The development and the creation or new food dishes, to enhance and stimulate a food experience. Making “Sense” of Flavor: How Taste, Smell and Touch Are Involved “

(I use what I learned when I grew up. I had no rules of cooking growing up and was told just create what you like and how it tastes. This was inspired out of a desire of having good food and taking traditional Italian food and either infusing it with other ethnic ingredients or by incorporating many contemporary techniques such as molecular gastronomy. )
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Client’s Review

Karla Merritt

We had the BEST experience at the Cucina on Sat. night. It was fun, relaxed , and elegant. Frank and his staff were very gracious and inviting. The ONLY place to get a real old world Italian meal…. Thank you Mr. Tammaro for making our evening so special and memorable !!!!

Karla Merritt

Thomas Gould

We have dinned in the most exclusive restaurants in the world, by far the finest meals we have enjoyed have come from Frank’s kitchen.

Thomas Gould

Theresa Toscano

All; I have quite often been lucky enough to snare an invitation to one of Frank’s Garden Parties (in his lovely garden) and Friend’s Get-together’s in Frank’s home.

Theresa Toscano

Sharon Kingman Dixon

“I have had the pleasure of immersing myself in the wonderful experience of Frank’s cooking. He is a master at blending flavors and textures. The result is beyond belief. He brings the art of the meal to another level – I honestly have never had a meal that matched his creations. Frank puts his whole being into making people happy through his food and the atmosphere that goes with it. Highly recommended!”

Sharon Kingman Dixon

Welcome to Frank’s Cucina

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My passion and love for food has not wavered since I was a child. Watching or helping prepare our meals, either making pasta with gravy, roasts, fish courses and deserts for Sunday or the massive spread for our holiday dinners that we would sit for hours and eat. Or learning how to create what I had eaten at some of the restaurants I traveled to.