Larry Manetti started acting in his hometown of Chicago. After studying acting with the Ted List Theater Players, Larry drove to Los Angeles in 1972. Larry landed an agent and was sent to Universal Studios to audition for an opening as a contract player. Luck was on his side. Jack Webb was casting a new series for NBC called The Chase. Larry played a young detective.
After attending acting school at Sal Dano's at night and doing bit parts by day, he scored. Baa Baa Black Sheep was being produced and cast at Universal, and the now famous writer Stephen J. Cannell was the executive producer and the role was a natural for Larry. He was cast as a cocky, hot shot pilot named Bobby Boyle. The show was a big hit for NBC but was cancelled within two years.
Because the network was so impressed with Larry's on-screen presence, they cast him in a new series called The Duke. Bad luck! The Duke was cancelled in one year. Larry was back to playing whatever Universal told him to.
Hoping to catch lighting in a jar, along came Magnum, P.I. and the role of Rick. This was his elevator...the show became a mega-hit for 8 years. Since Magnum, P.I., Larry has done co-starring roles in 25 feature films and guest starred on many hot TV shows.
Larry is the author of a book titled Aloha Magnum.
Chef Luigi Diotaiuti - Al Tiramisu
Al Tiramisu is like taking a trip to Italy without leaving metropolitan Washington DC. It's the most authentic Italian restaurant in the nation's capital.
The most distinctive food is imported from Italy—a large selection of whole fish such as Branzini and orata, buffalo mozzarella, sardines, Parma ham, porcini mushrooms, octopus, white and black truffles. Pasta is made on site. "Ragu is made as we did back home in Italy; we grind fine first cut meat. We focus on quality, not quantity," emphasizes chef/owner Luigi Diotaiuti, "which we can do in a small space."
Luigi Diotaiuti was born in a farm near Lagonegro, in the mountains of Southern Italy. He completed his culinary degree at the Culinary School in the seaside town of Maratea. That was the launching of a prestigious career, working in world famous places before choosing to settle in Washington, DC.
His training experiences include working in renowned restaurants, such as the ones of Hotel Georges V in Paris, the Grand Hotel Bauer Grunwald in Venice, Il Gourmet restaurant and Hotel Bellavista in Montecatini, Tuscany and Costa Smeralda and Forte Village in Sardinia. Chef Luigi opened Al Tiramisu restaurant in 1996, after having worked in several Italian restaurants in Washington, DC.
Chef Luigi's cooking philosophy is and has always been: "Respect the ingredients, the food and the people".
His background, his training and his talent all provide Al Tiramisu patrons a consistently exciting cuisine, allying classical Italian fare with creative techniques.
His trademark outfit is a red bandanna around his neck, and bowtie pasta buttons on his jacket.
Today, Chef Luigi keeps his inspiration by traveling and training, attending classes at the Istituto Etoile, in Tuscany, the Ritz Escoffier in Paris or recently training in some kitchens, such as Enoteca les Logge in Siena or Ristorante Il Silene with Chef Roberto Rossi, near Grosseto, or even perfecting family recipes from his three sisters Maria, Lina and Giuseppina in Lagonegro.
Chef Luigi is also a certified Sommelier from the Association of Italian Sommeliers. In fact, he is the first certified professional sommelier from the AIS in Washington, DC.
Chef Luigi is always in search of a birthday to celebrate or a song to sing along or an occasion to ring the bell: you will come to Al Tiramisu as a customer and leave as a friend.
Heather Muran - Executive Director - SLO Wine Country
The wineries of SLO Wine Country boast an average distance of just five miles from the Pacific Ocean, resulting in prevailing marine conditions that are among the most pronounced of any wine region in California.
Collectively, these growing conditions forge a unifying wine quality that is native to SLO Wine Country:
Cool
The reliable cooling effect of the nearby Pacific Ocean ensures a long growing season, enabling the grapes to achieve physiological ripeness and natural balance. Cool-climate varietals such as Chardonnay and Pinot Noir excel in the heart of SLO Wine Country, and even the warmest areas benefit from considerable marine influence.
Because the network was so impressed with Larry's on-screen presence, they cast him in a new series called The Duke. Bad luck! The Duke was cancelled in one year. Larry was back to playing whatever Universal told him to.
Hoping to catch lighting in a jar, along came Magnum, P.I. and the role of Rick. This was his elevator...the show became a mega-hit for 8 years. Since Magnum, P.I., Larry has done co-starring roles in 25 feature films and guest starred on many hot TV shows.
Larry is the author of a book titled Aloha Magnum.
Chef Luigi Diotaiuti - Al Tiramisu
Al Tiramisu is like taking a trip to Italy without leaving metropolitan Washington DC. It's the most authentic Italian restaurant in the nation's capital. The most distinctive food is imported from Italy—a large selection of whole fish such as Branzini and orata, buffalo mozzarella, sardines, Parma ham, porcini mushrooms, octopus, white and black truffles. Pasta is made on site. "Ragu is made as we did back home in Italy; we grind fine first cut meat. We focus on quality, not quantity," emphasizes chef/owner Luigi Diotaiuti, "which we can do in a small space."
Luigi Diotaiuti was born in a farm near Lagonegro, in the mountains of Southern Italy. He completed his culinary degree at the Culinary School in the seaside town of Maratea. That was the launching of a prestigious career, working in world famous places before choosing to settle in Washington, DC.
His training experiences include working in renowned restaurants, such as the ones of Hotel Georges V in Paris, the Grand Hotel Bauer Grunwald in Venice, Il Gourmet restaurant and Hotel Bellavista in Montecatini, Tuscany and Costa Smeralda and Forte Village in Sardinia. Chef Luigi opened Al Tiramisu restaurant in 1996, after having worked in several Italian restaurants in Washington, DC.
Chef Luigi's cooking philosophy is and has always been: "Respect the ingredients, the food and the people".
His background, his training and his talent all provide Al Tiramisu patrons a consistently exciting cuisine, allying classical Italian fare with creative techniques.
His trademark outfit is a red bandanna around his neck, and bowtie pasta buttons on his jacket.
Today, Chef Luigi keeps his inspiration by traveling and training, attending classes at the Istituto Etoile, in Tuscany, the Ritz Escoffier in Paris or recently training in some kitchens, such as Enoteca les Logge in Siena or Ristorante Il Silene with Chef Roberto Rossi, near Grosseto, or even perfecting family recipes from his three sisters Maria, Lina and Giuseppina in Lagonegro.
Chef Luigi is also a certified Sommelier from the Association of Italian Sommeliers. In fact, he is the first certified professional sommelier from the AIS in Washington, DC.
Chef Luigi is always in search of a birthday to celebrate or a song to sing along or an occasion to ring the bell: you will come to Al Tiramisu as a customer and leave as a friend.
Heather Muran - Executive Director - SLO Wine Country
Collectively, these growing conditions forge a unifying wine quality that is native to SLO Wine Country:
Cool
The reliable cooling effect of the nearby Pacific Ocean ensures a long growing season, enabling the grapes to achieve physiological ripeness and natural balance. Cool-climate varietals such as Chardonnay and Pinot Noir excel in the heart of SLO Wine Country, and even the warmest areas benefit from considerable marine influence.
Consistent
The ocean proximity also exerts a moderating effect on the climate, minimizing temperature swings so that growing conditions are rarely hot or cold. The result is an extraordinarily steady growing season that fosters balanced ripening and consistent quality from vintage to vintage.