Zullo's was developed out of my fond memories of my childhood; cooking and baking with my maternal and paternal grandmothers for our traditional Italian holiday celebrations. Being first generation born in America I was exposed to authentic and rustic recipes from the Molise province of southern Italy where most of my family grew up – in the town of Castel San Vincenzo. To pay homage and tribute to my heritage I revived those recipes by incorporating local and organic ingredients – 70 years ago my grandmothers got fresh eggs from the chickens running free in the courtyard; milk from the neighbors cow or goat; wheat that was milled walking distance from the town. The best way for me to recreate the essence of that time and place is to maintain a menu of products made from seasonal, local and organic ingredients.

Being new to the food industry and in particular the green and sustainability movement, I sought out the assistance of Chicago’s respected chef, caterer and committed “greenster” – Greg Christian.