Bruno was born on the coast of Bari, in Puglia, where the sea is blue, the basil is bushy, and the local men are either poets, fishermen, or boxers. Bruno was all three – with a ravioli press in one hand and a left hook in the other.

Raised by his Nonna, Bruno learned fast: basil must never be bruised.

His Increased Protein Chicken & Basil Ravioli was born from two passions: fighting fit and feeding the village. The filling? A lean blend of chicken, ricotta, Parmesan, basil, herbs and spices. His dough is enriched with free range eggs and pride, then rolled thin and sealed like a love letter to health-conscious foodies.

He trains every morning, shadowboxes with flour clouds, then kneads dough like he’s working out his biceps. His ravioli is so perfectly balanced that nutritionists cry and bodybuilders beg for the recipe. He serves it with a spoonful of tomato-chicken jus and tells stories of the time he TKO’d a critic who dared call it “just chicken pasta.”

Bruno says:

“In the kitchen or the ring, you stay light on your feet, and heavy on flavour.”