Chef Mo Scariano

Originally from the mountains, Mo came to New York to expand his culinary career. Since then, he’s worked in some of the city’s best kitchens—most notably with the Misi and Lilia team. Today, he runs his own events business, priMO, and continues to refine the finer points of Italian cooking: focaccia, pasta in brodo, ravioli—the works.

This is a collection of the things Chef can’t live without, whether he’s in his home kitchen or behind the line at Misi.