But for a more refined take on Italian cooking, we joined Chef Roberto behind the scenes at his restaurant. Chef Roberto greets us at the door, takes our dripping coats, and offers us a glass of wine. With playful eyes under curly black hair, and a constant wry smirk, Chef Roberto seems relaxed. Sipping his wine, Roberto — whose father owns a farm just up the street — explains the critical difference between farm-fresh and store-bought eggs (even “organic” and “free range” ones). For an even better taste of top-quality oil, Roberto thin-slices a baguette and toasts the slices.