SOTTO SOPRA / Baltimore, MD

Housed in a beautiful 19th century building just blocks north of Baltimore’s Harborplace, Executive chef Riccardo Bosio has been offering his native Northern Italian cuisine, handmade pastas, roasted meats, local seafood to keep true to how Italians dine. At sixteen years of age, he graduated from the Instituto Professionale Alberghiera di State and was working in the kitchen at Michelin-starred Le Gauroche at the London Hyde Park Hotel. At twenty-two, he was the private chef for the Italian Ambassador in Washington D.C., thats good enough for me.



Spaghetti alla Carbonara Pancetta


Gianduja Pot du Creme

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