At the end of the day, that’s what Emilio wants to give the chefs he works with: He wants them to create, to learn and to think about pasta in a new light.
Thomas McNaughton
Flour + Water, Chef
Emilio had a lot of recommendations and tips for technique. To this day, if a recipe’s not right, we’ll call him.
Jonathan Benno
Leonelli Taberna, Chef
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Pastabiz Media
