Enrico Gonzalez del Campillo
Born and raised in New York City, sharing a family passion for good food that would be his vocation some day. His family's other passion, the arts, was a driving force for Enrico's early career; he obtained two degrees in the study of Fine Arts.
The young Enrico was introduced to the best cuisines, first by his parents, later by his grandfather and stepfather and then he began his solo explorations. He has made a point of seeking out good food in almost every place in the United States where he has set foot. Restaurant experiences have ranged from the venerable Sign of the Dove on Manhattan's Upper East Side, Rao's in East Harlem (when Anna and Vincent ran the restaurant and before there was a a year wait to dine) and on to every Italian Restaurant on Arthur Avenue in the Bronx, especially Dominick's, where he learned portion control. Farther along the way there were stops at a little Cheeseburger Stand, inspired by a Jimmy Buffet song in St. Bart's FWI, and every place worth eating in on the US 66, and all the way out to Roscoe's Chicken and Waffles in Alta Dena, CA.
Enrico is confident that all of these experiences have played a role in developing the necessary palate for assuring the quality of the food he produces today. While attending graduate school in the 1990's, Enrico developed his passion for the craft of Italian food. He visited Italy and spent hours observing and working alongside some fabulous master chefs. He returned to New Mexico and Arizona and began to help out at friends' and family owned restaurants. After a two year stint in Arizona, Enrico teamed up with one of the vendors, Thomas Sanguigni of Sanguigni Pasta Company in Mesa, AZ.
In return for his efforts to help launch the Sanguigni business concept, Enrico learned everything there was to know about operating a traditional self sufficient Italian market which produced everything on site, including much prized artisinal pasta products. On a return visit to New York City in the late 1990's, Enrico met up with two exceptional Italian ex-patriates, Yolanda Garretti and Viola Buitoni. They had just opened up Buitoni and Garetti at 1006 Madison Ave, and hired Enrico to make all their hand-made pasta products. His hands-on experience at their store encouraged Enrico to start his own company, Pastifico Nicolina in 2001.
Employing skills of the craft he has acquired from various artisan pasta makers, and utilizing many recently rediscovered recipes of his great grandmother, Enrico is now producing and marketing his own line of products. Enrico owes much to his great grandmother and her story has been an inspiration to him since he was a small child.
Chef's Recipes :
Ravioli with Radicchio & Speck
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