Francesco Allegro

Francesco Allegro, originally from Puglia, has spent the past decade dedicated to the craft of handmade pasta. He began his career at Re Mida Trattoria, where he developed a deep appreciation for traditional techniques and the precision required to balance hand and dough.

He later trained at La Vecchia Scuola Bologna under “la maestra” Alessandra Spisni, refining his skills before working at La Casa del Tortellino, producing classic Emilia-Romagna pastas for restaurants throughout Bologna. He continued his education at CAST Alimenti in Brescia, expanding his expertise to include extruded pasta, gluten-free production, and the use of ancient and alternative grains.

Based in Los Angeles since 2017, Allegro led the pasta program at Rossoblu as head pasta chef for seven years, overseeing daily fresh pasta production. In 2020, he partnered with Robert Fleming to develop Capri Club in Eagle Rock, an aperitivo bar recognized among the best in Los Angeles and the United States, where he continues to lead Lasagna Monday and Pasta Night.

Allegro also serves as an ambassador for ITALMOPA’s Pure Flour from Europe campaign, promoting European and Italian flours through demonstrations and classes across North America. His accolades include the 2021 StarChefs Award for pasta artisan, recognition by Eater LA for Best Pasta in 2019, and praise from Jonathan Gold for his Minestra nel Sacco.

He currently works as a pasta consultant across the United States and Canada, continues his role at Capri Club, and founded Pastificio De Frumento, producing custom pasta for restaurants and shops in Southern California and Utah. Beginning in March 2026, he will collaborate with Basta Restaurant Group, overseeing pasta production across its locations.