Fabio Ugoletti was born in Parma, Italy, and spent his childhood in the heart of the Po River Valley, also known as the “Food Valley.” It was here that he learned to appreciate good food and family traditions.
His culinary career began when he started working in luxury hotels and upscale restaurants. He has worked under the direction of important chefs such as Daniele Sera, Massimo Spigaroli, Paolo Vai. In the Chianti region of Tuscany he worked as an Executive Chef at Al Gallopapa, a prestigious 1-star Michelin restaurant. Fabio has also worked as a gastronomic consultant and has organized events all over the world in countries including Italy, China, Poland, Sweden, Korea, United States, and Lithuania.
He was also involved in the development of the “new wave” of Italian Cuisine.
Space is limited, RSVP required calling (310) 824-7408
Info at https://bit.ly/2OV9CKH
PRANZO TOSCANO
Aperitivo
– Crostini funghi (herbed mushroom on crunchy bread)
– Calamari in inzimino (Calamari stewed in fresh tomato sauce, spinach, garlic, white wine, chili pepper, served with grilled bread)
Gnudi
Ricotta and spinach gnocchi, butter, sage, served with fresh tomato and pecorino
Agnello in Fricassea
Braised lamb with seasonal vegetables, egg and lemon juice sauce
Pinolata senese
Almond cake, pastry cream, espresso sauce