When Cucina Migrante co-founders Francesco Bonsinetto and Adisa Ziric prepare a meal for a client, they never work from a standard menu. Every meal is unique from the next, depending on the customer’s tastes, dietary concerns and allergies, and whatever fresh items Bonsinetto picks up that day from a local farm or meat market.
The San Diego business partners don’t operate a restaurant — at least, not yet. They run a thriving business that offers tailor-made, Italian-inspired meals at clients’ homes, pop-up dinner parties for groups of strangers, cooking classes, blind wine tastings and team-building events that center around food.
