CIX• N. 9 • THURSDAY, MAY 4, 2017 • GIOVEDÌ 4 MAGGIO 2017
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Piero Selvaggio: The evolution
of Italian dining in LA
P
iero Selvaggio, in English,
would translate Peter
Wild, and absolutely wild
must have seemed to the local
scene the changes he brought
about not only to Italian dining
in LA but also to the products
used to make those recipes.
Piero's restaurant is such a
landmark in Los Angeles that one
letter suffices to identify this
temple of wine and Italian cui-
sine. It all started in 1972 when
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LOS ANGELES
Spotlight on
Franco Columbu
Page 28
SAN FRANCISCO
Italian Cinema
Around the Globe
Page 30
ALL AROUND ITALY
Italy's hidden
monasteries
Page 18
LA BUONA TAVOLA
Cicoria-Dandelion
Greens
Page 34
Bertolucci and
Parma
PG.8
Piero and his friend Gianni
Paoletti took a former depressing
looking beer bar and decided to
open their own place, Valentino.
"How did you choose the
name Valentino for your restau-
rant?", we ask Piero. "We were
looking for an elegant and easy to
remember name, we wanted to
connect it to the idea of
Hollywood and movie stars but at
the same time connect it to Italy.
We thought of Rodolfo
Valentino, the most famous
Fernet Branca, the
Italian liquor that
duped Prohibition
E. Marinella style: the
Neapolitan tie that
unifies tailoring and
Italian elegance
PG. 8
PG. 20
PG. 7 PG. 6
IN ITALIANO
L'Italo
Americano
Piero Selvaggio's ability to reinvent Italian cuisine and offer new flavors and wine labels is probably the reason why Valentino, his restaurant, is still on the scene at the same address after
45 years. Photo by Judy Starkman/www.italianila.com
LA VITA ITALIANA
LIFE & PEOPLE
TRAVEL
mangia italiano a LA ma anche
sui prodotti usati per preparare le
sue ricette.
Negli anni Settanta, i ristoranti
che servivano cibo italiano, pro-
ponevano vongole origanate, ara-
gosta fradiavolo, e i prodotti tipici
italiani erano grossi cubi di moz-
zarella, per nulla simili alle moz-
zarelle che oggi possiamo trovare
anche nei normali supermercati
come Vons, olio d'oliva Berio o
Sasso, che non aveva niente a che
fare con la spremitura a freddo
P
iero Selvaggio in inglese si
tradurrebbe Peter Wild, e
assolutamente selvaggi
devono essere sembrati al conte-
sto locale i cambiamenti che ha
introdotto non solo sul come si
Piero Selvaggio:
l'evoluzione della
cucina italiana a
Los Angeles
