"I rolled my first dough when I was 8 and since then I decided I wanted to be a chef and make everybody happy. Food is an essential part of our day."
Italian families used to use the left over pasta from the night before and create a kind of frittata di pasta using usually spaghetti. Once it's cooked, it looks like a crunchy cake made out of pasta, previously egg washed, covered with bread crumbs, cooked it in a pan and eventually finished in the oven to get a better color on top, or in the south of Italy, fried, served in slices like a cake."
Being a chef in New York is satisfying because every day it's a challenge between me and my coworkers. Every day I work to became a better chef - creating new traditionally Italian dishes, using seasonal ingredients, trying to let the people that love Italian food understand our traditions better.
I choose New York because 3 years ago the Panella's family decide to open another Antica Pesa in Brooklyn, and they offered me this job opportunity. It was really exciting, I was just 23 and it was a challenge.