Giovanni Scorzo, chef and proprietor, was born in Calabria, and grew up in Liguria, in the Northwestern part of Italy. Like his mother, whose maiden name was Andreoli, he became a chef. Scorzo worked in a variety of Italian regions, Liguria, Tuscany and Calabria, until moving to the U.S. in 1985. He owned and operated restaurants in Santa Fe and San Francisco before settling with his wife Linda and their three children here in the Valley.
His hands-on approach means no short cuts; Scorzo makes all his own bread and pastries, cannoli, tiramisu, mozzarella, ricotta, and even chocolates by hand. Daily specials might include Pasta e Fave (pasta and fava bean soup), Bistecca alla Fiorentina (T-bone steak grilled Tuscan style) or Rosticianna (Grilled pork ribs seasoned to perfection). He's also a world class butcher, so the sausage and salami are homemade as well.
The glass deli counter is filled with meats, cheeses, marinated olives, and tiny fish imported from Calabria. At the end of the case, there's a tempting display of cookies and golden sfogliatelle, sprinkled with powdered sugar.
Along with his tantalizing authentic delicacies, Giovanni has created a warm and inviting Italian eatery with vintage touches. Gorgeous European packages of pasta, lentils and farina as well as unique bottles of olive oil sit on an antique cart parked between the cozy tables and chairs. Beautiful jars of preserves are displayed on a handsome wooden hutch, Some of the furniture around the shop d
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