Our Team
Lele Gabellone
Lele is a die-hard Lecce fan. He also hates coriander and pink pepper. At 18 years old, he started working in restaurants in Bologna and hasn’t stopped since. Lele has had the fortune of designing culinary experiences in Milan, Buenos Aires, New York, Cape Cod and Los Angeles. Wherever he went, he proudly carried the teachings of his mother, who he still considers the best cook on the planet. He very strongly believe in innovating in the food space to create lasting sustainability. Because of that, his motto is "little, but good".
Natale Recine
Born in Montreal, Canada, Natale inherited his passion for cooking from his Nonna. After working in some of Montreal’s best restaurants like Au Pied de Cochon and Fiorellino, he moved to Italy. In Italy, he expanded his knowledge by working with Bottega Gamberoni, famous Roman pasta laboratory, and La Tenuta, a ranch in the beautiful countryside region of Sabina. In those year, he learned about Italy’s handmade pasta traditions, beautiful produce, and the essentials of olive oil. All this experience has led Natale to start the Nosonli Food Project with Lele with the goal of bringing the flavors and culmination of their combined experience to the people!
Lisa Francescon
Lisa has a ravenous addiction to pistachio. Originally from Venice, Lisa spent three years in Bologna learning to become a Sfoglina. Shortly after that, she moved to Rome to continue her passion for culinary excellence and become an expert at carbonara. In Rome, she worked with the world famous pasta laboratory, Bottega Gamberoni. It was there that she met Lele and Natale and immediately joined in their first food project at Mercato Plebiscito. Since joining the Nosonli Food Project, her carbonara has been described as "world class”, and she has worked with the team to expand their menu with unique pasta products and dishes.