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Introduction, Arqua Ristorante
What things to do in New York, USA? A noce restaurant bar.Entering Arqua Ristorante one is immediately transported to the sun-drenched Italian hill country where chef/owner Leonardo Pulito spent his childhood. The walls are a deep, dappled yellow, reminiscent of the late afternoon light in the Veneto. Surrounding a fresh rosemary plant on a linen-draped table are small square containers of red pepper, thyme, and rosemary-infused oils. This is clearly a temple of serious yet joyful eating.
Details, Arqua Ristorante
Leo was born in Arqua, a small village in the Veneto region of northeast Italy, and grew up on one of a number of farms that originally raised crops for the Duchessa of Venice. His family raised everything from seed. They grew grapes, corn, fruits, vegetables, and various wheats. They also raised their own livestock. Parmesan cheese was the only thing they had to purchase.
At the age of fifteen Leo started to learn to cook at the Palace Hotel in Gstaad, Switzerland, where he studied basic French and Continental cuisines. After that he cooked in Italy, Germany, Switzerland, England, on Caribbean cruise ships and, finally, in New York.