Select Criteria: Session Type = Pasta Demo

Wednesday, September 25, 11:30 AM - 12:30 PM

  • Room: Pasta Demo Area, Show Floor
John Vitale shares with you the most popular dish on his menu sat Café Anello in Westwood NJ – Bucatini Amatriciana made with bucatini, pecorino Romano, caramelized onions, pancetta, cracked pepper and his in house Café Anello recipe for pomodoro sauce! ...
John Vitale
Café Anello

John Vitale, executive chef of the family owned Caffe Anello in Westwood, New Jersey believes that all great food begins with great ingredients and lots of love. John was raised New Jersey in an extended Italian family. "From Scratch" was a given in his home. The family cooked, baked,...

Wednesday, September 25, 12:30 PM - 1:30 PM

  • Room: Pasta Demo Area, Show Floor
Is it time to freshen up our pasta approach? Mike Bausch says it is. But you don’t have to completely scrap everything you know. Instead, let’s look to our favorite classics for inspiration and then give them a new, modern twist to keep things exciting and fresh!...
Mike Bausch
Andolini’s Pizzeria

Mike Bausch moved from California to Oklahoma in 2005 to found Andolini’s Pizzeria at the age of 22. He has since transformed what began as a 1,500-square-foot pizzeria with 10 employees into a multi unit restaurant business with more than 300 employees. Andolini's currently has 7 highly profitable locations in...

Wednesday, September 25, 1:30 PM - 2:30 PM

  • Room: Pasta Demo Area, Show Floor
Giuseppe Marone will offer tips  for excellent pasta cooking as well as a Autumn Fall pasta dish, preparation and keys for beautiful plating....
Giuseppe Marone
Executive Chef/Restaurant Consultant

Chef Giuseppe Marrone grew up being inspired by his land, the values of his family, and the authentic Neapolitan cuisine of his mother and grandmother. Giuseppe spent his formative years at the world-renowned IPSSAR “Angelo Celletti” Culinary School in Formia, right outside of Naples, where he learned the mastery of...

Wednesday, September 25, 2:30 PM - 3:30 PM

  • Room: Pasta Demo Area, Show Floor
If you’re going to menu vegan pizza, you may as well grow your offerings to include vegan pasta dishes as well. Scott Sandler says the customer base is there and the products are more accessible than in the past. Now is the time to set yourself apart, and he’s eager... Read More
Scott Sandler
Pizza Head

Scott Sandler opened Pizzeoli Wood Fired Pizza Napolitana in 2014 with a passion and no prior restaurant experience. In 2016, Pizzeoli was ranked in the 25 best restaurant in St. Louis by the St. Louis Post-Dispatch. In 2017 Scott sold Pizzeoli and opened his second place, Pizza Head, a New...

Thursday, September 26, 11:30 AM - 12:30 PM

  • Room: Pasta Demo Area, Show Floor
Join Chef Antimo DiMeo as he demonstrates the rich culinary tradition of gnudi. Meaning “naked”, this cheese-laden, potato-free variant of a gnocchi is buried in semolina flour for 24 hours, providing structure to these little pillows of ricotta. You will love making this comforting, decadent dish for all of your... Read More
Antimo DiMeo
Ardé Osteria

Antimo DiMeo is chef and co-owner of Bardea food & drink & 2019 semifinalist best new restaurant by the James Beard foundation. Antimo has worked in Michelin-star kitchens under Gennaro Esposito at Ristorante Del Saracino in Italy and under Massimo Larosa at It Ibiza in Spain, where he learned simple...

Thursday, September 26, 12:30 PM - 1:30 PM

  • Room: Pasta Demo Area, Show Floor
Michele D'Amelio and Brian Nacht walk you through fresh made Gluten Free pasta dough made with Caputo Fiore Glut. Learn how to make laminated cuts like fettuccine topped with Ciao datterini.  You will also see how to make filled pasta such as ravioli as well to show the versatility of... Read More
Brian Nacht
Antimo Caputo SRL / Orlando Food Sales

With a passion for food and cooking, Brian Nacht is an at home cook who has been in the food industry for the last decade. Brian’s love for cooking started at a young age where he would create recipes in his parent’s kitchen and took it all the way to...

Michele D'Amelio
A Mano Pizzzeria

I grew up in the small town of Lioni in Irpinia, in the province of Avellino about an hour from Naples. Mine was not a family of pizza makers. I was brought up with good food that came from the green hills from where I was born, and from my...

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