Not to be this girl, but I got back from a trip to Italy in October, feeling starved for even a tiny bit of what I felt there. I also happened to be looking for a new restaurant job, one where I could feel passionate about the food and the process behind it. The stars aligned and I found myself starting a new job at Sprezza.
Italian food reveals an ancient truth about cooking: food is better when it’s cooked with love. We try to replicate that in America, and it’s my personal opinion that many Richmond restaurants succeed in this endeavor. But who can cook like an Italian better than, well… an Italian?
