Born in Modica, Sicily – a town better known for chocolate than pasta – Pinto grew up swole before it was cool. While the other kids were climbing olive trees, he was chasing the football. But don’t be fooled – this Nonno didn’t trade taste for brawn. He simply added muscle to the menu.

His mother, Francesca, was a petite firecracker of a woman who insisted food should be soft, subtle, and poetic. His father, Marco, was a blacksmith who thought any meal without meat was a waste of chewing. Pinto? He loved both – and found his true calling where finesse met fuel.

After a brief and highly suspicious stint as a semi-professional wrestler called “Il Raviolone,” Pinto returned to the kitchen. But he brought his protein obsession with him. His Increased Protein Beef Ravioli became legend.

He always serves it with a rich tomato sugo and a dusting of pecorino – and a story about how “real strength starts in the gut.”

Pinto says:

“If Nonna made it with love, I make it with gains. But still love. Lots of love.”