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Born in Southern Italy, Owner and Chef Raffaele Virgillo is the youngest of 9 kids. He was the baby, which meant he was the lucky one who got to spend the most time with his Mama in the kitchen. It was there, in a tiny cottage in a mountain village, that he learned that the only thing that makes food so special is the amount of affection you cook into it. You see, in Italy, they use only the freshest ingredients to prepare food for the people they love.<\/p>\n
Then, he came to the United States in the early 1970\u2019s to live the \u201cAmerican Dream\u201d , that in a land of opportunity, anything is possible with hard work. He first established himself in the Twin Cities restaurant scene in 1980, with \u201cRaffaele\u2019s Supper Club\u201d in Fridley. He earned a great reputation for wonderful food with a pleasant dining experience. Then, a few years later, he opened up a breakfast and luncheon eatery in the Minneapolis Skyway called \u201cSarducci\u2019s\u201d. After that, he spent time up in Duluth, Minnesota, inspired by the Palucci family and with mentor Andy Borg in the Grandma\u2019s Corporation. On the North Shore, he was involved in the development and opening of \u201cBellisio\u2019s Wine Bar\u201d in Canal Park. He wanted to return to the Twin Cities because that is where he made his home with his 2 daughters and small hobby farm. That\u2019s when the original \u201cBuona Sera\u201d was born. It was Raffaele\u2019s thought that a warm, cozy atmosphere in his home neighborhood would be the perfect venue to share his passion of good Italian cuisine with his love of people.<\/p>\n
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Luna Rossa is his newest concept, launched in the historic Stillwater caves. Chef Raffaele is also famous for chatting with his customers, and making sure that his mama would be proud of his food.He looks forward to meeting and serving you, along with his children, Daughters Tina and Anna, and son-in-law Jesse, and his friendly staff.<\/p>\n
My papa was the local sheriff and my mama stayed home with the kids. Being the youngest of 9 siblings I was the lucky one who got to spend the most time with mama in the kitchen.It was there, in a tiny cottage in a mountain village, that I learned that the main things that make food so special are the quality ingredients and the passion you cook with. Buon Appetito!<\/p>\n
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[et_pb_section bb_built=”1″ fullwidth=”on” specialty=”off” next_background_color=”#000000″][et_pb_fullwidth_image _builder_version=”3.17.6″ src=”http:\/\/buonaserawinebar.com\/beta\/wp-content\/uploads\/2019\/06\/Article-Second-Cheapest-Wine-By-the-Glass-Restaurant-Dining-NYC-Gramercy-Tavern-Juliette-Pope-David-Lynch-Jose-Andres-4.jpg” \/][\/et_pb_section][et_pb_section bb_built=”1″ prev_background_color=”#000000″][et_pb_row][et_pb_column type=”1_2″][et_pb_image _builder_version=”3.17.6″ src=”http:\/\/buonaserawinebar.com\/beta\/wp-content\/uploads\/2019\/06\/chef-pic_03.jpg” \/][\/et_pb_column][et_pb_column type=”1_2″][et_pb_text _builder_version=”3.17.6″] Chefs Bio Born in Southern Italy, Owner and Chef Raffaele Virgillo is the youngest of 9 kids. He was the baby, which meant he was the lucky one who got to spend the most time with his Mama in … <\/p>\n