Salvatore Burgo was born in the Italian city of Altomonte. He developed a love for gastronomy in early childhood while watching his mother cook. By the age of 14, Salvatore entered cooking school, where he studied for 6 years. His career kicked off in his hometown in the restaurant of the local Barbieri hotel. Working as a chef in various Italian restaurants has transformed his natural skills into a culinary art.
Salvatore’s passionate desire for continuous personal improvement and the exploration of new horizons brought him to Russia in 2014. Currently, Mr. Burgo works as chef at the Italyanets restaurant and U Salvatore osteria, which offer traditional Italian dishes with a modern twist.
«SETRA mussels – are a great replacement for fresh mussels when you do not live by the sea. It's hard to imagine life without seafood. And I know I'm not the only one who feels like this).
They offer the perfect balance of natural flavors and a spicy sauce. I prefer mussels with garlic, but some of my friends are fans of the mussels and tomato combination.
I eat them with fresh crusty bread and add them to soups and salads, based of course on my own recipes!»
