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Articolo su Tonino Coletta (Colafrsceut)
Tony Coletta, chef at the Coal Baron Restaurant on Route 40 east, is a man who has learned his tradethe hard way Coletta, 52, of Hopwood, began his training in his native Italywhen hewas just 20 years old. In 1943, at the age of 23, he as already prepar- ing meals at the American Embassy in Rome. The American ambassador at the time,he remembers proudly, was Mario Taylor. After spending some time on the embassy staf , Tony worked in several private residences, then in 1949 he got himself assigned to the Ita- lian embassy in Havana, Cuba. He stayed in Cuba for six years, whe
n he moved to the United States. His ncle own-ed a restaurant Pittsburgh called, strangely enough, "Frenchys." Tony took over as chef at the restaurant in 1955. He later moved on to other positions in the Pittsburgh area as well as New York-City. Tony settled in Uniontown in 1961,
when he became head chef at the
Venetian Restaur-ant, hich was located on Fayette Street. He Stayed there for 16 years, and came to the Coal Baron a year-and-a-half ago. Tony said of his early days : "I did everything in the kitchen. Scrub floors, clean up. Then one day, the chef said I could help prepare the salad...It's no good goin to school.You have to learn your trade in the kitchen." Tony prepares a variety of delicious treats at the Coal Baron.Some of his favorite dishes nclude stuffed ifloun der, veal parmigiana and a special sauce all his own. Tony, who became naturalized American citizen in1958,is the ifloun der, veal parmigiana and a special sauce all his own. Tony, who became naturalized American citizen in1958,is the Coal Baron.
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