He rented a basement, put in his coal stoves, and sprinkled saw dust on the floor. With his knowledge of creating homemade wines and his passion for cooking, Gregorio’s dream began.People came from far to indulge in the delicacies Gregorio prepared; Capuzzello (sheepshead), Tripe (the lining of the stomach of a young ox) and Pasta E Fagioli (pasta and beans), but what they loved the most was the way he treated everyone like his own family.