From Cilento to New York, Alex Pagano built a career connecting Italian wine and food producers with American buyers while defending authenticity, value and family craftsmanship.

A Culinary Life Beginning with Bread Chef Vincenzo Garofalo was born in Avellino, in Campania, and grew up around his grandfather’s bakery. Bread, pizza, and desserts gave him an early understanding that good food begins with ingredients, patience, and repeated work. His family also made pasta, preserves, olive oil, and wine while growing fresh produce. This was not a narrow culinary education. It connected baking to agriculture and taught him that the pantry begins long befo