When life gives you lemons, make lemonade. Or — if you’re Pierluigi Mazzella — make sourdough bread, focaccia, panettone, biscotti and pastries. That’s the life he knows. Pierluigi began baking as a 12-year-old, on his native island of Ischia in the Gulf of Naples.
He apprenticed with a world competition winner, then came to the US. He worked hard at bakeries in Darien and New Haven (where, at Atticus, he became the lead bread baker). He married a woman from Connecticut. They moved in with her family, in Monroe.
