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Trattoria Grappolo specializes in country regional food: Veal Scallopini, Risotto,
home made Tortellini, and also Cioppino and Pizza in a fun "gathering
place" atmosphere - with friendly and excellent service.
Have you ever wondered how your favorite meal was prepared?
You can request the Chefs' advice by simply clicking HERE.
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Alfonso Curti, Chef
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Alfonso Curti started his career as a baker in Pietra Paola, Italy. Five years later, he
joined the Italian military and became the main cook for a division (including the top brass), serving in Napoli (Naples) and then Bologna.
After leaving the military, he spent a year in the produce business in Sion, Switzerland - testing new
techniques for growing fruits and vegetables.
In 1997 he came to the US to join his brother, Leonardo, in the establishment of the
new restaurant, Trattoria Grappolo.
Alfonso's specialties include spinach salad, salmon ravioli with a lemon cream sauce,
petit veal rack, pork tenderloin with balsamic sweet onion, and crostini with artichoke
paste and ricotta cheese.
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Leonardo Curti, Founder and Chef
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Leonardo Curti grew up in the
Calabria region in the coastal village of Cariati Marina - at the southern
tip of Italy. In 1987, he moved to Siena, Tuscany, working
with the Luppoli family in the Malborghetto Restaurant, which was a local
"hang-out" for those in the Tuscan Region. This provided the roots of his
experience for service and quality of the Tuscan cuisine.
In 1992 he
made a bold move to the United States, establishing the restaurant "Pane Caldo"
at Beverly Blvd. and Robertson in Beverly Hills, California. He was
also a chef at the Cicada restaurant in Los Angeles.
In 1997,
Leonardo partnered with Daniele Serra, an associate from the restaurant
in Beverly Hills, to form Trattoria Grappolo.
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