San Vivaldo Trattoria Restaurant A Little Bit About Chef Bigazzi
Alfiero Bigazzi grew up on a farm in Chianni, a small Italian town noted for its Tuscan recipes and traditional ways of preparing food. From his grandfather and beloved father, he acquired skills about cultivating vegetables, herbs, and grape wines that would last a lifetime. While a teenager, after his family had moved south to near Livorno, Alfiero began working in local restaurants - learning the profession that would become his passionBy the early 1970's, after rising to the level of chef in cities like Florence and Genoa, he acquired additional training for preparing and presenting fine cuisine served aboard cruise ships. Soon he traveled the seven seas pursuing his passion; but when Alfiero was 27, the tragic death of his father caused his own life to abruptly change course. Reemerging in America, eventually Alfiero found his way to New England where he achieved well-deserved acclaim coordinating the food agenda at places like Boston's Copley Plaza Hotel. More recently his talents became appreciated at Foxwoods in Connecticut, and in Rhode Island, his restaurant San Vivaldo Trattoria has become famous for its Old World style fine Italian cuisine
Chef Bigazzi has immeasurably enhanced the delectable cuisine at San Vivaldo Trattoria by his own herb garden. He delights in using fresh herbs culled from his garden for cooking all year round. Another hobby is his treasured collection of vintage European automobiles, including his proud ownership of 4 different varieties of Fiat (500, 850, 130, and 624), 1978 BMW 530J, 1967 Volvo 122, and 1967 Vespa. He also collects antiques in general.
Chef Bigazzi is a huge soccer fan, a connoisseur and patron of the arts, and a devout God-loving man who is fond of a good prayer. He quotes with relish Italian literary masters such as Dante, Leopardi, and Carducci, as well as appreciates the artists Leonardo Da Vinci, Caravaggio, Raffaello, Michelangelo, Monet, Renoir, and Van Gogh. He also loves the music of Mozart, Strauss, Chopin, Bizet, Verdi, and Wagner.
by G. Davis
