He grew up helping his family cook with fresh vegetables, pressing olive oil, and making a wide variety of cheeses and cured meats. Pietro and his family cultivated fields, butchered meats and practiced authentic farm to table ethics long before it became fashionable.At the age of 12 he began a culinary odyssey with stops in Germany and Rome before making his way to the US. Settling on the East Coast
Always in search to expand and perfect his culinary skills Pietro traveled and worked in kitchens from the Pocono’s to Georgia, Miami, Sacramento, San Diego, and Hawaii. He brought his culinary experience of 40 years to IL Forno de Legna Italian Restaurant in McAllen, Texas.