Matteo Sogne, owner of his namesake Salt Lake City restaurant, Matteo Ristorante Italiano, grew up in Modena, Italy, the land of fast cars and slow food. His birthplace also happens to be the home of Balsamic vinegar and Parmigiano Reggiano cheese. “Modena is a place where food is a lot more than just fuel for your body,” he says within two minutes of our sit-down conversation. “It’s fuel for your soul as well.” 

Matteo spent a lot of time with his grandparents as a child, “My grandma, Romana, was an excellent cook. My grandpa, Franco, was involved in the Parmigiano Reggiano industry. My grandma taught me how to cook, and my grandpa still makes the balsamic vinegar we use at the restaurant today.” Matteo’s grandmother taught him his love of food, and mirroring her was how he learned to cook. Literally. Romana made tortellini almost every day in the cold season.