Chef, Regional Italian
Sandro Tassinari
Bologna, Emilia-Romagna
A sfoglino: raised in a kitchen full of women with rolling pins, learned the mattarello at eleven and spent a decade earning the sheet you can see wood grain through. Bologna kitchens, then the Modena years, then Parma for the cured meats at the source. Precise about three things (the pasta, the parmigiano, the ragù) and relaxed about everything else. Disputes Sal's Sunday gravy forever, eats it with genuine pleasure.
No recipes on the shelf yet
The shelf is empty, and that's honest.
Sandro is on the brigade but hasn't put a card in the book yet. Nothing has been borrowed from another cook and filed under this name to make the page look full. When Sandro cooks, it'll be here.
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