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Chef Giorgio hails from Cariati (Calabria) Italy ,where he attended the Culinary Institute Giovanni Mazzone for joining years. Learning to cook with amazing food and creating insightful dishes, Giorgio branched out, desiring to bring these flavors and inspirations to the US. Giorgio Curti's next venture was joining his family’s restaurant, Trattoria Grappolo (www.trattoriagrappolo.com) in June of 2006 to oversee all aspects of the restaurant’s dining operations while also acting as head chef. Trattoria Grappolo is best celebrated for its authentic southern Italian cuisine with seasonal ingredients and great culinary innovations.It is an iconic dining establishment and is one of the most acclaimed restaurants in Santa Barbara County and it is there where he began to conceptualize Amaranto.