But Chef Giovanni had a vision for something more intimate, more nimble, more like a little local osteria-and thus was born Bar Corallini, an homage to Terro del Greco.
He soon landed at Cento, a new downtown restaurant across from the opera house, which proved a very popular concept. In 2016, they came here to raise a family, excited for the prospect of a great ‘food’ city. Importantly, Giovanni met his wife in San Diego, who happened to hail from Madison. There, on the coast of southern California, Chef Giovanni began to blend his Italian methods with American-style cuisine. He returned to Italy for three years of fine-dining experience, then moved to San Diego in 2011. Throughout his schooling, he worked in a handful of local kitchens before graduating to restaurants across Germany, Greece, France, and even a luxury cruise ship in South America. He attended culinary school in nearby Sorrento at age 14, and went on to a prestigious pastry program in Amalfi, specializing in southern Italian desserts. Many downtown Madison restaurants are on a par with those in larger cities, and on State Street Madison restaurant seekers will find lots of options. “My favorite thing about restaurants is using ingredients-both local and from around the world-to create new dishes and flavors that let each product shine,” he says. Swimming in seafood from such an early age, Gio’s cooking brings out the best of sea bass, octopus, crustaceans, or shellfish, in nearly every entree. Here are some of the offerings: Turkey Ballotine (for 2) Cassoulet de Toulouse (for 2) Pommes Robuchon. Giovanni grew up on the coast of southern Italy, fishing almost every day from the village of Torre del Greco. Cadre Restaurant has the following Thanksgiving to Go options for pickup on November 24 from 11 am 7pm. I knew right away that cooking was my passion, and something that I wanted to do for the rest of my life.”-Chef Giovanni Novella
“In Italy, the food culture is very powerful.
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