Chef of Sforno Trattoria Romana, taps into ages of ancestral Italian cooking. Each time Chef Marco is in the kitchen, he brings a rich love of the cuisine that he has so skillfully learned through the years. Born in Rome, Central Italy, Monnanni was a restaurant apprentice at age 14 in Rome, making fresh pasta and other specialties by hand; he later attended hotel school in Verona, Italy.

Monnanni's creative talent drew him to restaurants in northern and southern Italy. Chef Monnanni honed his skills in international kitchens in Switzerland, Germany and later in New York City and Las Vegas. He also was chef and partner at Antica Roma, Pane e Vino and Acqua Pazza in Boulder, Colorado. A man with a sweet smile, Monnanni speaks Italian, English and Spanish and has a passion for skiing. 

How to make Bucatini Amatriciana