Leonardo Vescera gained his culinary work experience in Italy and Europe. He has also worked overseas at different locations. This gave him the inspiration and skill to become a top chef. Working with the world's best chefs, he learned all the secrets of the gastronomic trade. His travels brought him from Portugal to Switzerland, from Moscow to the United States, from the Italian Embassy in Paris to Don Alfonso in Naples, eventually to return to Vieste where he now works his magic in the kitchen of Il Capriccio.
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