Roberto Leoci

My signature dish is handmade Gnocchi Bolognese, comforting, rustic, refined and delicious. I hand roll what i call “Heavenly Little pillows of deliciousness” potatoes dumplings, then i use my fork to create little groves just enough to make the sauce cling to every curve , the aroma of slow-cooked ragù that has been simmering for hours, using tomatoes, red wine, finely minced beef and pork melting into a sauce. I complete my dish by freshly grated Parmigiano-Reggiano, Basil a

My culinary inspiration is renowned French artisan baker and pastry chef Jean Paul Veziano based in old town of Antibes on the French Riviera. I had the honor working side by side for several Food & Wine Festivals. We created delicious breads and unique pastries. I always think about how he uses his craft to bring people together, he is a culinary philosopher and cultural ambassador, promoting unity through food and shared traditions.

I would use the $25,000 dollars to open a small family restaurant where my wife and children can share with the world what i create with them at home on a daily basis, my cooking philosophy centers on simplicity, authenticity, and sourcing quality local ingredients. I love recreating family recipes i grew up eating in Italy and Canada , and especially recipes from my beloved Florence,Italy where i studied and worked, every day , i focused on immersing myself in Italian culture and cuisine.