Rossoblu Chef Steve Samson On Keeping His Family's Classic Recipes | Where Hollywood Eats

Chef Steve Sampson shares his passion for traditional Italian cooking at Rossoblu in Los Angeles. Inspired by his childhood in Bologna, he emphasizes authentic flavors and handmade pasta. The restaurant's signature dish, Minestra nel Sacco, reflects his commitment to preserving culinary traditions. Rossoblu offers a homely dining experience, reminiscent of Italian family meals.

What inspired Chef Steve Sampson to focus on traditional Italian cooking?

• His love for modern cuisine

• His culinary education in France

• His childhood experiences in Italy

• His travels around the world

What is unique about the pasta-making process at Rossoblu?

• They use the latest pasta machines

• They import pasta from Italy

• They make pasta by hand without machines

• They focus on fusion pasta dishes

Which family member's recipe is used for the 'soup in a bag' dish at Rossoblu?

• His cousin's

• His sister's

• His mother's

• His aunt's

What is the main goal of the dining experience at Rossoblu?

• To make guests feel like they are dining in an Italian home

• To offer a modern twist on Italian cuisine

• To create a fast-food Italian experience

• To provide a luxurious fine dining experience

What is the biggest compliment Chef Sampson hopes to receive from guests?

• The food is innovative and modern

• The dishes are like those made by their Italian grandmother

• The restaurant has a great view

• The service is fast and efficient