About the chef
Chef Picchio was born in the 20th century and will die in the 21st century. As an Italian, his life was defined by food. At the age of 3 months it's reported that he used to chew on lemons and suck the juice. As soon as he started teething, his favorite food was aged parmesan cheese. When he was 5 he developed an hatred for mushrooms, and it accompanies him still (notice the absence of mushrooms-based recipes). His grandma taught him to do tomato sauce the proper way at 8. At 9 she tried to teach him how to correctly close hand-made tortellini, and after hitting him with a wooden spoon every time he failed, he closed his first umbilical-shaped tortellino at 17. In the meantime he also developed a mislike for wooden spoons. He survived his University years on frosted meals, but every time he had friends/girls for dinner he gave his best with delicious and mouth-watering dishes (he lost his modesty at 12). As soon as he moved to the States, everyone started asking him to cook risotto, and he is still not sure why. He is renowned for not caring at all about the freshness of the ingredients or the purity of the recipe: cooking is just about relaxing and smiling with friends. Nowadays he lives and cooks in Cleveland, Ohio.