Lele Massimini Explains Why L.A.’s Uovo Handmakes Its Fresh Pasta in
:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/11421237/Uovo_Tonnarelli_alle_Vongole.jpg)
10 Delicious Clam Pastas to Try in Los Angeles Eater LA
In the basement of Greenberg's home, the duo was joined by Nozawa's son Tom, Lele Massimini, Cameron Broumand, and Clement Mok to figure out what this restaurant would be. For a fan of Alton.
Licata, parla Massimino "Ci manca la tifoseria" Live Sicilia
The UOVO story began when co-founders Lele Massimini and Jerry Greenberg were on a quest to find the perfect pasta noodle. Lele's brother Carlo joined in the search and together they discovered that in Bologna the lively, historic capital of Emilia-Romagna, was the only spot to replicate the beautiful textured pasta that Lele and Carlo.
Morti 2017 Domenico Massimini 708144 Necrologie La Repubblica
One of the co-founders of SUGARFISH, Nozawa Bar, and Uovo tells us why the secret to good pasta is in the "hands and eggs.". As a former professional boxer, restaurateur Lele Massimini knows how to grind. Grinding is what took him into the kitchens of Rome as a 13-year-old, and what got him to learn every aspect of the restaurant business.
Lele Pons 2018 Latin American Music Awards in Hollywood • CelebMafia
Lele Massimini and Greenberg partnered with Kazunori and Yumiko Nozawa in 2007 to launch the popular sushi concept. The Sugarfish Pasadena location opened in 2015.
Profile Lele Massimini — Paul Feinstein
Sugarfish was born with Tom Nozawa, Kazunori's son; Lele Massimini; Cameron Broumand and Clement Mok. Sugarfish's intent is to offer the best sushi. It is Kazunori's mission to educate.
Picture of Lasma Lele
The culinary team at pasta-focused restaurant Uovo, from left, Gianni Pucci, Carlo Massimini, Lowell Sharron, Lele Massimini and Pino Mastrangel. Not pictured: Stefania Randi and Jerry Greenberg.
Lele Pons shares a photo without filters and proudly shows her
In 2007, Kazunori Nozawa and Jerry A. Greenberg founded Sushi Nozawa Group with Tom Nozawa, Lele Massimini, Cameron Broumand and Clement Mok.. Nozawa and Jerry had been friends for decades, their plan was to take the food Chef Nozawa perfected at his namesake restaurant, Sushi Nozawa in Studio City, and make it more accessible while remaining 100% committed to the quality of the food.
Lele Massimini Explains Why L.A.’s Uovo Handmakes Its Fresh Pasta in
Lele Massimini. Lele is responsible for front-of-house operations for Sushi Nozawa Group, and he's charged with ensuring that our guests have an amazing experience each time they dine with us. Born and raised in Rome, Italy, food has always been a part of Lele's life, from his family's culinary traditions to being involved in the.
Picture of Lasma Lele
Tom Nozawa, Lele Massimini, Cameron Broumand, and Clement Mok — each with expertise in their respective fields — joined Nozawa and Jerry as founding partners of Sushi Nozawa, LLC to create SUGARFISH. The first SUGARFISH restaurant opened in Marina del Rey in 2008, followed by subsequent locations in the greater Los Angeles area.
/cdn.vox-cdn.com/uploads/chorus_image/image/59357281/SF_NigiriPlate2__1_.0.jpg)
Sugarfish Takes Its Affordable Omakase to Manhattan Beach Eater LA
Greenberg and his Rome-born partners, brothers Carlo and Lele Massimini, once took an R&D trip to Italy that involved eating 77 different pastas in three days. UOVO.
robert pattinson pasta story has been the only thing on my mind for the
In 2008, Chef Nozawa partnered with Jerry Greenberg, Tom Nozawa, Lele Massimini, Clement Mok and Cameron Broumand to open the first Sugarfish in Marina del Rey. Sugarfish was created to make sushi.
Lele Massimini Explains Why L.A.’s Uovo Handmakes Its Fresh Pasta in
Uovo's Lele Massimini, who also co-founded Sugarfish, brings much of the same original Santa Monica recipe that first opened back in August 2017. The kitchen looks the same, with two big pasta.
CoFounders SUGARFISH
The brainchild of Sugarfish co-founders Lele Massimini and Jerry Greenberg, Uovo serves fresh pasta made in Italy—right here in LA. Using special eggs only available in Italy, which helps the.
The hunt for hidden signs of consciousness in unreachable patients
One of Sugarfish's owners, Lele Massimini, says it took three years to bring the concept here. "Every piece of fish has a story, and we had to bring each one to the same quality that we serve.
Lele Massimini Explains Why L.A.’s Uovo Handmakes Its Fresh Pasta in
As a former professional boxer, restaurateur Lele Massimini knows how to grind. Grinding is what took him into the kitchens of Rome as a 13-year-old, and what got him to learn every aspect of the restaurant business. And grinding is what helped him create a restaurant group that now encompasses such
Lele Massimini Explains Why L.A.’s Uovo Handmakes Its Fresh Pasta in
Nozawa is a globally-famous chef who rose to prominence with a Studio City Japanese restaurant under his own name, before partnering with Jerry Greenberg, Tom Nozawa, and Lele Massimini to open.
