Carlo Lai

Milan, where the living is fast and the cooking takes time. That is where Carlo Lai was born. But it was in the kitchen where he actually grew up, helping his mother stir the minestrone and stuff the tortellini in their family restaurant. When he was sixteen, Carlo began his formal cooking studies. Choosing the warmer weather of Sardinia, his family moved and opened a new restaurant called El Cervelee de Milan (The Good Tastes of Milan) where they still make their own bread and fresh pasta...See more

Milan, where the living is fast and the cooking takes time. That is where Carlo Lai was born. But it was in the kitchen where he actually grew up, helping his mother stir the minestrone and stuff the tortellini in their family restaurant. When he was sixteen, Carlo began his formal cooking studies. Choosing the warmer weather of Sardinia, his family moved and opened a new restaurant called El Cervelee de Milan (The Good Tastes of Milan) where they still make their own bread and fresh pasta every day and cook great Italian food with a Sardinian touch. See less