Every strand is rolled by hand each morning. Our tonnarelli for Cacio e Pepe is made with semola di grano duro from a single mill in Molise. No shortcuts. No compromise.

Born in Trastevere, Marco apprenticed under three generations of Roman cooks before founding Aureliano in 1987. His philosophy is radical simplicity: the finest ingredients, the most honest preparations.

"Cooking is not performance," he says. "It is the act of remembering who you are, where you come from — and offering that to a stranger across a table."