Think 1950’s and 60’s in the Italian port city of Brindisi. Picture a young man going daily to the market with a papa that loved food and cultivated that in his son. All the stalls of fish, meats, vegetables, fruit, and dairy. All the flavors. All the culture. Afternoons on the wharf eating with the local fishermen whatever leftovers hadn’t been sold. Simmered in seawater and seaweed and served with “real bread”. And admonished by his family for missing meals because he was dining with the farmers on their hearty, but simple cuisine. This is the background of a great chef. The aromas and memories Chef Luigi shared with others.

Following a young man’s sense of adventure, he arrived in Seattle in 1977, via Israel, and soon embarked on what would become his life’s passion, expanding and nurturing the Italian palate of Seattle by introducing them to “authentic” Italian cuisine. He accomplishes this daily by preparing and serving to perfection, only the freshest offerings of the season.