"In our travels to Italy and Mexico...there were all of these [culinary] similarities we kept finding.” —Chef Danielle Duran-Zecca @amigaamorela Infusing Mexican influences into Italian staples, Danielle and her husband, Alessandro, are carving out a new niche in the culinary world. If homemade pasta with oven-roasted poblano ragu sounds up your alley, be on the look out for their first brick-and-mortar restaurant 👀