Raffaele’s culinary journey to America began in the rustic town of Alghero, Sardinia. He arrived in New York City packed with 45 knives and in love with the city skyline and the promises of the Big Apple.

After honing his skills in different kitchens, Raffaele opened Osteria del Sole as a tribute to his homeland island of Sardinia. He is now the owner of Osteria Brooklyn and is the Vice President of AICNY, Associazione Italiana Chef NY.

Raffaele attributes the intensely flavored dishes to the rich culinary tradition of his ancestors.

Chef Raffaele will be demonstrating his famous Meringa cake in a demo during the Dolce & Salato Fest.