FLOUR & EGG

Bio Alberto Piso was born in Cagliari where he now works as an insurance agent. As a child he was always attracted to the culinary arts....

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

Bio Asuni Carlo was born in Cagliari, Sardinia on October 30, 1975. After graduating from school with a science degree in 1995 he...

Bio Stefano Rassu from Aritzo ( Nuoro ) was born in Cagliari, Sardinia in 1976. Rassu comes from a family of restaurateurs / hoteliers...

Bio Executive Chef Marlon Toledo worked for 21 years at Mauros Café in Fred Segal Melrose. He has developed from kitchen crew member to...

Bio Mauro Corbia, is native to the isle of Sardinia, Italy where he comes from a culinary family that prepared simple, traditional dishes...

Bio Chef Marco Steri was born in Sardinia, Italy, in a small village called San Sperate near Cagliari, famous worldwide for its murals....

Bio Mauro Raspa I was born in South West Sardinia in the late 60s, since i was a small boy I loved watching and helping my dear mother...

Bio Executive Chef Marco Porceddu is an author, restaurateur, teacher, sommelier, artist and master chef. Hailing from Sardinia, Italy,...