Mixologist Alberto Battaglini hadn’t seen Chef Luca Crestanelli in nearly a decade, since back when they attended the same culinary school in Verona, Italy, where they both are from. “It was my second night in Los Angeles, and I walked in to a new job at Bar Toscana, and there was Luca,” Battaglini recalls. “We were like, ‘Whoa!’ Somehow we both ended up there at the same time.”
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