La Torre di San Zenone , and Barbesin . He then moved to Venice, where he cooked at Da Nalin, La Capinera , and Bauer Grunwald . At the last, he was eventually promoted to sous-chef. Together with his wife, Barbara, Crescenzo moved to New York, where he worked at a number of Italian favorites, including Letizia, Anche Vivolo , and Il Bagatto before arriving at La Grolla. The name La Grolla refers to the Valdostan tradition of ending a meal with a special bowl containing coffee perfumed with grappa, Grand Marnier, sugar, and orange zest.
Diners pledge their friendship as they sip from spouts on the top of the cup.
Like this tradition, Crescenzo's dinner promises to be a special one.