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Posted: Thursday, July 1, 2004
By: Cyndee Stapp (Expired article)Santa Ynez, CA -
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.
Meet The Chefs
Alfonso Curti, Chef
Alfonso Curti started his career as a baker in Pietra Paula, Italy.
After five years, 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 lemon creme sauce, Petit Veal Rack, Pork Tenderloin with balsamic sweet onion, and Crustini with artichoke paste and Ricotta cheese.
Leonardo Curti, Founder and Chef
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 Sienna, Tuscany, working with the Cuppoli family in the Malborgatto 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 1994 he made a bold move to the United States, establishing a restaurant in Los Angeles at Beverly Blvd. and Robertson in Beverly Hills. He was also a chef at the Cicada restaurant in Los Angeles.
In 1997, Leonardo partnered with Danielle Serra, an associate from the restaurant in Beverly Hills, to form Trattoria Grappolo in 1997.
3687 Sagunto St.
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