Alberto Varetto was born in Torino, the capital of Italy's Piedmont region, and began his culinary apprenticeship at the age of 12. Now in his early thirties, he reigns as executive chef at Sale e Pepe, an ornate Renaissance-style palazzo on Marco Island's Gulf of Mexico beach, a destination restaurant that is part of Marco Beach Ocean Resort. Chef Varetto is Italian to his soup bones. "Sale e Pepe's food is truly authentic because we import the fundamental ingredients, including flour, tomatoes, Parmesan cheese and herbs, from Italy," said Chef Varetto. "In addition, we make fresh, pasta, sauces, sausage, and breads every day ... just like they do in Italy." The menu showcases Italy's 22 regions and continuously changes based on the ingredients available, which vary with Italy's seasons, as well as what is fresh and abundant in South Florida. Varetto received his Diploma Alberghiero di Cucina before beginning his culinary career in Italy. Varetto brought his international culinary skills and expertise to the United States in 1997, joining the renowned Chef Roberto Donna, a family friend from Piedmont, at the Galileo Ristorante in Washington, D.C