About Us
Chef Francesco d'Amuri grew up in the countryside of Puglia, the son of farmers. He spent his childhood harvesting olives for oil, pressing grapes for wine, and preserving vegetables for the family table – food was simply part of how his family lived and worked together.
He began his culinary career in the summer kitchens of Rimini, then trained in Arezzo, Cortona, and Rome, absorbing the regional traditions of Italian cooking. During military service in Florence, he cooked for officers in the canteen. He later trained at the Baglioni Hotel and under Florence's top caterer, Ciabatti.
In 2002, Francesco and his wife, Alison De Renzi, moved to New Haven to open L'Orcio inside a 19th century home on State Street. They lived above the restaurant in the early years while building the menu and space.
Today, L'Orcio is known for handmade pastas like ricotta gnocchi, pappardelle, and ravioli, made fresh daily. Francesco's cooking draws on traditional Italian recipes from across the country's regions, often reimagined with his own approach. Every dish reflects his belief that good food takes time, quality ingredients, and genuine care.
