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| Alessandro Betti (Antica Posta) by Christine Woodhouse Antica Posta may be the brainchild of Marco Betti, but it’s the hard work of younger brother Alessandro that you will taste and savor long after your visit. Alessandro grew up with five brothers in Reggello, a small Tuscan town between Florence and Arezzo. His parents owned a butcher shop and, starting at the age of 11, he spent his summers working in restaurants. Looking back, it would seem Alessandro’s path was paved in one, unbending direction, especially after brother Marco opened the original Antica Posta in Florence in 1994. However, Alessandro had other plans. After high school, he attended Florence University and began to study political science. Midway through his college career, Alessandro’s plans were interrupted by a phone call from Marco. Marco had opened a sister restaurant in the United States and he needed someone to run the kitchen…immediately. In January 2000, Alessandro dropped out of school and moved to Atlanta, Georgia to become the head chef for Antica Posta. Four years later he is still here, working hard but enjoying the success he has created in Georgia’s first authentic Tuscan restaurant. Alessandro credits his mother for teaching him to cook and also looks to his brother John, who attended culinary school, as a mentor. He keeps Antica Posta’s cuisine authentic by focusing on simplicity and using the best ingredients (imported from Italy when necessary). For example, all of the restaurant’s olive oil comes from Reggello where the climate is cool and dry – ideal for growing olives. Though a purist by nature, Alessandro gets creative by experimenting with different combinations and taking advantage of the changing ingredients available each season. He is also blessed with a wider variety of seafood in the states, which also keeps his dishes interesting. This loyal brother does not appear to miss what he gave up in Italy. Despite working long hours, Alessandro loves cooking for friends at home and appears quite happy to oblige Antica Posta patrons as well. Lucky us! |
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| Executive Chef Alessandro Betti | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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