From Our Editors
Raised in Verona, the city of Romeo and Juliet, Luigi Barducci Contessi experienced her own teenage love affair with food that was far from tragic. Inspired by his parents' home cooking, Luigi enrolled at the Bardolino Chef School at age 13. After graduation, he spent a couple decades honing his culinary skills in American kitchens.
Now, at Colori at Figueroa, Luigi exhibits his mastery of authentic Italian cuisine by tossing penne pasta with house-made tomato sauce, dousing grilled chicken breast in mushroom sauce, and crowning spaghetti in house-made pesto sauce. Made with local ingredients, these dishes are only available during lunch. At Luigi's other eatery, Colori Kitchen, diners can peruse dinner options or sneak into the kitchen to reheat their lunchtime leftovers.