Margherita Aloi

There were only 23 families in the small town of Tucci, situated in the picturesque hills of Piedmont, Italy, and Margherita Aloi's father, a winemaker, knew them all. People came from miles around for her father's wine and her grandmother's handmade cheeses. Thus Margherita began her culinary career as a very young girl out of necessity, helping in the kitchen whenever her father invited the entire town over for dinner and a wine tasting.

By the age of 14, Margherita knew she wanted to cook professionally. She left home to train at the Culinary Institute at the Castle of Barolo in the wine country of Piedmont. In 1989, she made her way to New York, where she started out as the fresh pasta maker at Le Madri. Nine years later, after time as market chef at Mad 61 and Tuscan Square, she returned to Le Madri as executive chef.

In 2001, Margherita opened Arezzo, filling the position of both executive director and partner. Since its inception, the restaurant has been praised by The New Yorker, The New York Times and was named in New York Magazine's "Where to Eat 2002". She is one of only five women to hold the distinguished title of "Celebrity Chef" in the 2002 Zagat guide.

Margherita appreciates honesty and the basic things in life, values that are evident in her recipes. "The purity of ingredients and the simplicity of the way they are assembled make Italian cuisine unique," she explains. But a great chef is also a master of presentation. As she says, "a beautiful plate excites the eye and stimulates the palate."

Chef's Recipes :

Eggless Fettuccine with Fresh Fava Beans and "One Hundred Tomatoes"
Grana Padano Ice Cream

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