Authentic Italian Chef Tomasso Iorio Brings Authentic Italian Rovagnati Charcuterie with No-Nitrites Ever Salami to US

    Chef Tommaso Iorio who is an Italian Born Chef located in Los Angeles who owns a catering company called Tuscany At Home with his wife Deana and is also a consultant for the Italian Charcuterie line of Rovagnati joins eHealth Radio and the <a href="https://ehealthradio.podbean.com/category/nutrition" target="_blank" rel="noreferrer noopener">Nutrition</a> and <a href="https://ehealthradio.podbean.com/category/health-news" target="_blank" rel="noreferrer noopener">Health News</a> Channels. Listen to interview with host <a href="http://www.twitter.com/EricDye" target="_blank" rel="noreferrer noopener">Eric Michaels</a> and guest Chef Tommaso Iorio discuss the following: <ol><li>Tell me about your background and how you came to be a chef and about your catering company and to work with Rovagnati Charcuterie meats?</li><li>Tell us about the Paolo Rovagnati charcuterie line including the no-nitrites ever Salami line and why that the meats are a good choice for good protein?</li><li>What Rovagnati products do you  use and tell us about the recipes and usages?</li><li>Why do you think authentic Italian meats like Rovagnati meats are so appealing to Americans for health, flavor or all of that?</li><li>Where can people find and learn more about Rovagnati and your company Tuscany at Home?</li></ol>Born in Chianti, Tommaso Iorio’s childhood was spent roaming the enchanting landscape of Tuscany. Famed for its lush green hills dotted with vineyards and olive trees, Chianti is also home to some of the finest cuisine in the world. Its rich agricultural and farming heritage, coupled with its production of premium olive oil, has made Chianti the favored source of prime ingredients that are fundamental to Tuscan dishes. Following a serious accident at the age of five, Tommaso found refuge in his grandmothers’ kitchens in the small town of Panzano, situated atop a hill in the Chianti Classico wine zone. Enveloped by the intoxicating aromas and flavors of Italian cuisine, Tommaso soon found himself immersed in culinary tradit