Born in Bianzone, Valtellina, Italy, north of Lake Como, Chef Bruno Quercini received some of the world’s finest culinary training from his mother. The baby of his family, Bruno was favored by his mother, who shared with him all her cooking secrets and recipes. Many days were spent with her in the kitchen, preparing meals for their family. Bruno’s mother died when he was thirteen years old and the training she’d given him was put to work every day as he filled her shoes preparing meals for the family. Chef Bruno moved to Miami Florida where he worked and trained at Marcellas restaurant from 1969 to 1978. In 1980 Bruno moved to Marin County where he worked at Giramonti’s for 10 years. In December of 1991, Bruno became the chef of Pane e Vino restaurant San Francisco, which has consistently ranked as one of the top three Best Italian restaurants in San Francisco for nine years consecutively. The American Tasting Institute honored Chef Bruno by awarding him with the "Chef of the Year" for 2000.
Pane e Vino Trattoria
Pane e Vino is a casual Italian trattoria that features a variety of antipasti, salads, risotti, pasta, grilled meats and poultry, with a large assortment of seafood and delicious desserts. They pride themselves in using only the freshest ingredients, which they buy from mostly local farmers. Pane e Vino is so authentic that even their Italian customers feel at home.
Pane e Vino
of Santa Barbara (805) 969-9274
and San Francisco (415) 346-2111
open every day for lunch and dinner 11:30 AM to 10:00 PM
(Sunday 5:00PM to 9:00PM).
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(For one person)
- One head Live Gourmet Butter Lettuce
- One half of a Cluster Tomato cut into small wedges
- Two slices of aged Asiago cheese cut into small strings
- Two ounces of grated Parmigian cheese
- One teaspoon of finely chopped parsley
Salad Dressing Ingredients
- Four tablespoons of Olive oil
- One tablespoon of white wine vinegar
- One teaspoon of Dijon mustard
- Salt & Pepper
Remove the roots of the Live Gourmet Butter Lettuce and rinse the lettuce thoroughly then place the whole head of lettuce on a large round serving plate. Place the tomato wedges in a small bowl and add the prepared salad dressing mix along with one half of the finely chopped parsley and combine thoroughly. Open up the head of lettuce slightly by gently pulling the leaves apart so the tomato wedges can be arranged partially within the leaves. Sprinkle the Parmigian and the Asiago cheeses on top of the lettuce and tomatoes and decorate with the remaining chopped parsley and salad dressing