FLOUR & EGG

Bio Marcello Russodivito was born in Campobasso – the capital city of the Italian region of Molise. His family originates from Riccia...

Bio Chef Pasquale Martinelli brings the rich aromas and authentic flavors found in kitchens throughout Italy. His Italian heritage...

Bio Chef Emanuel Concas was born in Cagliari in July of 1975. At an early age he went to alberghiero Scala di Giocca Sassari in...

Bio Ettore Murgia was born in Cagliari on August 30, 1969. He was the third of six brothers born to Augusto and Teresa Murgia. Augusto...

Bio Chef/Sommelier/restaurateur Stefano Urru managed for several years all the aspects of his historical family restaurant, in the...

Bio Master Pastry Chef Giuseppe Sparatello started his apprenticeship as a child, in his families' company. His father had a wholesale...