Bartolomeo, born in 1964 in Irsina, a province of Matera in the Basilicata region of southern Italy, hails from a family of farmers. From a young age, he was immersed in the rich bounty of his family's harvests, including olive oil and the bountiful vegetables typical of the region. It was under the watchful eye of his grandmother and mother that he learned the art of handcrafted pasta, cultivating a deep appreciation for genuine, high-quality ingredients and the exquisite flavors they could create.

The winds of change blew his family to Germany, where Bartolomeo embarked on his culinary journey. He began humbly, working in a pizzeria, but his passion for food and his determination to excel soon led him down a path of culinary mastery. Years in Germany honed his skills, and later, in Palma de Mallorca, he further refined his craft while working in some of the finest restaurants.