At Cassariano Italian Eatery (313 W. Venice Ave., Venice. 786-1000; cassariano.com), Venice regulars sample the authentic cuisine of Northern Italy—from the Ravioli di Ricotta e Noci con Gorgonzola e Pere to the Petto d'Anatra Arrosto con Risotto ai Fichi. Helping craft the decadent menu items is chef/co-owner Antonio Pariano, who works alongside business partner Luca Cassani. Both Italian-born restaurateurs keep the fare local, fresh and homemade.

Q: How did your culinary career evolve and take you from Italy to Florida?

A: I was born in Torino, Italy, and I graduated in 1989 from the Culinary Institute of Torino. I worked as a teenager doing exchange training in Washington, D.C. Then I worked as an executive chef overseas for international hotels. I later worked in New York until 2006. I moved to Sarasota, where I met my business partner, Luca Cassani (who was from Milan, Italy).

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