Idaho diners and chefs alike rave about a veal recipe served by Gino Vuolo at Gino's Ristorante in Boise. "Among chefs, it's one place we all go -- and one dish we all admire," said a local wine shop owner. "His osso bucco is fantastic. It's the real deal." Vuolo shares his secret for making the acclaimed dish, which calls for 3 pounds of San Marzano tomatoes.
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