I was born in Calvera, Basilicata, the arch
in the
boot of Italy. When my older twin brothers
left home to attend hotel and restaurant
school, their education stole my attention, and
I became fascinated with cooking and serving
food. Each time they returned home, I made
them teach me everything they had learned:
bits of English, how to open a bottle of
wine, how to clear a table. In a short time
I became my mother’s dining room helper
and later, her sous-chef.
I have great memories of our time around the
dinner table. My mother loved to cook healthy
and delicious meals for our big family (six
children, parents and grandparents) and was
most happy when we finished our meal. This
was a big influence on me when I chose my
career; I
worked in many kitchens in various restaurants
in Italy until I
met my wife Jennifer
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In the United States, it is probably
the most authentic Italian restaurant an Italian chef could aspire to
work in. In Italy, cooking traditions vary from
region to region. Just as my mother influenced me with her culture, so
have chefs from all of Italy. Creating this menu
of Basilicata allows me to share my own culture and the food memories
I have of growing up in this region. I remember what my grandfather taught
me so many years ago in Basilicata: enjoy all that you do, eat well and
stay respectful of the seasons. For life is too short not to derive pleasure
from your daily tasks.
Approach all you do with a
desire to improve your understanding of what you experience, and your
life will be a happy journey
indeed.
|
| in
Florence and we came to Los Angeles. After working in Beverly
Hills and downtown Los Angeles, I came to Il Fornaio in Irvine and
have been here over ten
years.
|
Thank you for allowing me to share with you
my heritage: the food, wine and culture of Basilicata. Buon
Appetito!
|
(July
4 - 17, 2005)
Forming
the instep of the Italian ‘
boot’, Basilicata is a territory
pre d o m i n a n t ly
consisting of mountain
and hill landscapes.
Although the primary
economic source for
Basilicata has always been
agriculture with crops of citrus fruits, grapes, olives,
vegetables and cereals, the unfertile soil and erratic
rain conditions in this region have often
presented challenges. 
