Carlo Middione

Born in Buffalo, New York, of Sicilian immigrant parents, Carlo Middione was the youngest of thirteen children. For generations, his family on both sides were restauranteurs and innkeepers in Italy. Middione received his practical cooking training as an apprentice to his parents, who were accomplished restaurant and pastry cooks.CARLO MIDDIONE is a second- generation Sicilian-American and formerly the Italian specialist on the faculty of the California Culinary Academy for Chefs in San...See more

Born in Buffalo, New York, of Sicilian immigrant parents, Carlo Middione was the youngest of thirteen children. For generations, his family on both sides were restauranteurs and innkeepers in Italy. Middione received his practical cooking training as an apprentice to his parents, who were accomplished restaurant and pastry cooks.CARLO MIDDIONE is a second- generation Sicilian-American and formerly the Italian specialist on the faculty of the California Culinary Academy for Chefs in San Francisco. His friendliness, culinary skills, and contagious enthusiasm for good Italian food have won him a wide following, and he has appeared regularly on local television. His Italian restaurant/delicatessen, located in San Francisco, has been praised by Gourmet magazine, which says, "Eating at Vivande is very much like being a guest in a large and friendly kitchen.Carlo is the author of The Food of Southern Italy, which won the coveted Tastemaker Award category of international cooking in 1987, and Carlo Middione's Traditional Pasta. He lives in San Francisco. See less