In 1992, Michael made his first trip to Italy. It was then that he decided to create his own private label wine, Garozzo Cellars Chianti Classico using the 1993 vintage. Garozzo Cellars is available by the bottle and glass in each of the restaurants. Not satisfied with dining in for his customers, Michael wanted to recreate the dining experience at home. In 1998, Michael began the process of bottling his Sugo (tomato sauce), Diablo sauce, Amogio, House Italian dressing and Fat Free Italian dressing. He painstakingly makes sure that each recipe is followed to the letter and that each bottle shipped out tastes the same as if you were in the restaurant. Michael{s philosophy of perfection is continued in the Garozzo line of pastas. These products are available at most grocery stores in the Kansas City Metro Area and at all of the restaurants.
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