Born in San Demetrio Nei Vestini, L’Aquila, Leonardo Visconti comes from a family steeped in the culture of Abruzzo. His passion for food and cooking began in childhood when his parents taught him the principles of organic farming, foraging for mushrooms and wild vegetables, truffle hunting, and growing saffron. Over the years, his connection to local ingredients continued to develop as he began making traditional liqueurs, wine, jams, and preserves.
Watch our videos
1) LA PORCHETTA
2) IL PANE
3) THE EARTHQUAKE of 6 APRIL 2009