FLOUR & EGG

Bio Born and raised in Sperlonga, a coastal town just outside of Rome, Rocco has over 15 years of experience working in the restaurant...

Bio GianCarlo Basciu was born in Sant Antioco, Sardinia not far from the capitol of Cagliari. He developed his craft in the industry...

Bio Family, friendship, tradition and authenticity. These are the words that perfectly describe Michele luliano as well as the feeling...

Bio I was born in Sardinia Italy and grew up spending more time in restaurants than in my own home. The energy of the restaurant life...

Bio As a child growing up in Florence, I was constantly in the kitchen. My entire family would have lunch and dinner together every day,...

Bio Enzo Neri has been working in the culinary landscape for the last 16 years and has held a range of senior positions in the...

Bio Born in the Cilento area of Campania, Alex came to the United States at the age of sixteen. Upon finishing University, he realized...

Bio Chef Kevin Luigi Fornoni was born in Milan August 18,1993 from humble origin, his Dad who worked the land together with is...

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

Bio Chef Francesco Angelucci born in Ortona Abruzzo on 15/05/1981 he grew up in Francavilla a little village closed to the sea, with his...

Bio Master Chef Ivan Beacco was raised in the coastal northern Italian city of Trieste, a stone throw of distance fromVenice. He was...

Bio Chef Vincenzo Garofalo was born in Avellino in the Campania region of Southern Italy. He grew up in his grandfathers bakery which...

Besciamella - The White Sauce - Béchamel Prep. time: 5 Cook Time: 10 Difficulty: 1 out of 5 Serve: 4/6 Ingredients: 3.5 oz.(100gr) of...