 |
 |
 |
 |
 |
||||||
 |
|
|
|
|
|
|
|
|
|
|
 |
 |
|||
|
|
|
|
|
Rufus, Pasquale, Helen and Scott
My passionate interest in cooking became apparent at a very early age from when I was only about 5 years old, while the other childrens were outside playing, I was usually to be found in the kitchen with a spoon in my hand helping my Nonna Liberata and my Mamma Rosa as they prepared their wonderful sunday lunch. Such as the famosa braciola di carne, polpette di Carne, carciofi arrostiti sui carboni and my favorite pescespada alla griglia.
I learned from them, that preparing food is a labor of love, and that its prime reward is seeing the smile on the faces of those who were seated around the family table.
After high school I attented the prestigious Culinary Institute of Santa Maria del Toro in Vico Equense provincia di Napoli, another coastal town a little further south of Naples only about
2 miles from Sorrento.
I studied the secrets of la cucina della regione, especially of course i piatti tradizionali of the gulf of Napoli and Salerno such as the exquisite frutti di mare (fruit of the sea) and Piatti a base di Pesce ( fish dishes).