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Chef Michele dell’ Aquila
Like every serious chef, Michelle loves to talk ingredients, not just because of his own passion for good food, but also out of a sense of mission. His interest in locally grown organic produce intensified when he began working at Don Alfonso, one of Italy’s most celebrated restaurants. “We want people to understand what they are eating,” he says. “We want to teach people about the different ingredients we use, where they come from, who produces them, how we cook them—this is important.”


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