Gruppo Italiano Regional Delegates

Gruppo italiano
regional delegates

Enrico Headshot - Circo Massimo

Enrico Carducci

CME Logo

Circo Massimo

Miami, FL

Circo Massimo Entertainment (CME) is a group of professionals specialized in event technology and media production.
Born in 2008, we have served a large number of CORPORATE, SOCIAL and CULTURALevents, from simple private parties to brand unveilings and large sport events with complex logistics.
Depending on the nature of the production, we assemble a specialized team that can bring value to the project and execute it at its best.
We believe that we can Exceed Expectations by thinking outside the box and seeking the highest level of quality through a combination of creativity, design, and technology.
Tricia Barry – Romano Imports, Chicago, IL

Tricia Barry
Romano Imports

Chicago, IL

Romano Imports is a new venture built on the tradition of Romano Brothers, a wine and spirits distributor that served the Midwest for more than 100 years. After a hiatus, the family is back in the specialty wine business, this time as the importers of new wines including, Bariano Prosecco, Trovati, and Seven Veils. Leveraging their family and business contacts garnered over the generations, Romano Imports are both creating their own brands in partnership with exceptional wineries as well as importing unique wines into the US market.  

Michael Young Photo


taub-family-selections logo

Taub family selections

Los Angeles, CA

Michael has worked in many of the top Italian kitchens of Los Angeles including Valentino, Il Grano and Drago. Michael served as a Chef Instructor at the Le Cordon Bleu program in Pasadena, where he taught International Cuisine and helped run the school restaurant. He also served as a point person for guest chefs from Italy and France. “The highlight of my teaching experience was to work side by side with my mentor and close friend Daniel Rossi (former chef of Citrus).”

Michael Young, most recently was the Executive Chef/Owner of Ombra Ristorante in Studio City, where he was given two stars by Irene Virbila, legendary food critic of the Los Angeles Times. Michael saw this as an opportunity to do what he does and enjoys best–cooking in a smaller neighborhood restaurant setting. “I enjoy the personal relationships, the opportunity to personalize the experience to the client and cook from the heart.” Irene Virbila described Michael’s cuisine as “innovative Italian dining”. “A chef with initiative and spark.” “Young is a real worker”.

Currently Michael manages the State of California for Taub Family Imports, an extensive Imported wine portfolio, formerly Palm Bay International.  It is a “collision of two loves”.   Michael is able to blend his expertise of the restaurant world with his passion of Italian wines. 

Shared Recipe



– 4 oz. organic granulated sugar
– 3 whole eggs
– 6 oz. good quality extra virgin olive oil
– 4 oz. Italian still dessert wine (preferably a passito)
– 3 oz. whole milk
– Zest of 1 lime
– 1 cup OO Flour
– 1 ½ tsp. baking powder
– 1 tbsp powder sugar for dusting


  1. Preheat oven to 350 degrees Fahrenheit. Grease a 10 inch cake pan with Olive oil, and line with parchment paper.  Be sure to also grease parchment on both sides.
  2. Using a standing mixer, whip the sugar and eggs until pale, creamy and fluffy. Add lime zest.
  3. Gently stir in oil, wine and milk until fully incorporated.
  4. Combine flour and baking powder. Add to mixer in 3 stages.  Fully mixing in between each one.
  5. Pour mixture into prepared cake pan. Bake at 350 degrees for 40 -60 min, or until center springs back when lightly pressed.
  6. Remove from oven and let sit on a wire rack to cool completely.


– 20 large figs
– 3 oz good quality extra virgin olive oil
– 3 oz organic granulated sugar
– 6 oz  Italian still dessert wine


  1. Preheat oven to 350 degrees Fahrenheit. Place figs in a large roasting pan or large oven safe sautee pan.  Drizzle with olive oil and sprinkle with sugar.  Pour over dessert wine.
  2. Roast for 15 minutes gently stirring to prevent from burning.
  3. Remove from oven and set aside.Reserve syrup to drizzle.

Riccardo Longo

Gran Caffé L’Aquila

Philadelphia, PA

Gran Caffé L’Aquila in Philadelphia is an Italian immersion project by Riccardo Longo & Italian Gelato Champion Stefano Biasini which is a replica of the original destroyed in the tragic earthquake of 2009. In addition to the authentic Italian bar, torrefazione & gelato laboratory, the Philadelphia version has added a restaurant celebrating the 20 regions of Italy, a wine spectator awarded Italian wine list, pasticceria, an Italian language & culture school, Seria A soccer program, and a luxury Italian specilaty market celebrating products of Italian excellence.  Among the awards the project has won include: Gambero Rosso Restaurant Award of Excellence, Gambero Rosso “3 chicci” coffee, “Best of Philly” Italian restaurant & Gelato, Best Restaurant in Philadelphia (Philadelphia Conceirge association) , Italy-America Society “Italian Culture Award”, Italian-American Business Council: International project of the year,  Eccelenze Italiane 2019.



– 1 pound of spaghetti 
– 5 large eggs (3 just yolk)
– 8oz. guanciale
– 1 cup of freshly grated Pecorino Romano DOP
– Black pepper to taste


Over a medium flame, render diced guanciale until crisp (rendered fat will be the foundation on the sauce). Beat the eggs, cracked black pepper and Pecorino Romano shavings together in a small bowl set aside. Cook the spaghetti al dente. Toss the spaghetti with the rendered fat and guanciale on a low flame until all of the pasta gets a coating. Remove the pan from the flame and add/toss with the egg mixture. The sauce should be creamy (one can add in a touch of the boiling pasta water to create extra creaminess to taste). Plate and add extra cracked black pepper and Pecorino to taste. Enjoy immediately.


Cafe Canole Logo

Café CaNole

Utica, NY

“Legendary” Local brothers, Jason and Dean Nole are amongst Central New York’s most talked about and critically acclaimed chefs. Since 1996, Café CaNole has been recognized and has received awards for its delicious one-of-a-kind creations. The Nole brothers developed a passion for fine cuisine that has taken them around the world. Jason and Dean attended the Culinary Institute of America and afterwards worked in Boston, New York City, Italy and Japan. When the brothers reunited, they opened Café CaNole. The east Utica Italian Pastry shop served gelatos, pastries and cakes along with Mediterranean cuisine. Café CaNole Inc. soon grew toa a side-by-side restaurant and bakery where their focus has been on developing more creations that have been delighting Central New Yorkers.


Made with Delorio’s Dough Ball Pizza Kit