Rolando Beramendi Rolando Beramendi is the founder of renowned Manicaretti Italian Food Importers based in Oakland, California. He was one of the first to distribute fine specialty regional Italian food products to retailers and restaurants in the U.S. A food connoisseur and culinary archaeologist, Beramendi is also a cooking instructor and the author of the widely praised Autentico: Cooking Italian, the Authentic Way (2017). Experience Argentina-born Rolando Beramendi was only in his early 20s when he started Manicaretti (“little delicacies” in Italian) in 1989 after friends he met on a trip to the Italian Alps sought his help to find a distributor for their food products. At the time, other U.S. importers didn’t think there was a market for regional Italian foods like artisanal pasta, traditional balsamic, or arugula pesto, which they considered too expensive, too niche, and/or esoteric. Beramendi correctly believed otherwise and tapped into the burgeoning Mediterranean-influenced California cuisine movement which relied heavily on the use of Italian ingredients. He soon became the go-to man for everything Italian in the retail food and restaurant industries, winning awards at Specialty Food Shows and teaching Italian cooking classes around the world. Beramendi has also served as brand manager and U.S. market ambassador for such prominent Italian wineries as Capezzana, Avignonesi, Fonterutoli, Casanova di Neri, Poliziano, Allegrini, Brolio, and Foradori. He divides his time between the San Francisco Bay Area, New York, and his home in Florence. Education Rolando Beramendi graduated with a bachelor of arts in economics from the University of California, Davis. About Food & Wine Food & Wine, a Dotdash Meredith Brand, is an award-winning online resource for anyone passionate about the culinary world. With rigorously tested recipes and the most trusted restaurant, drinks, culinary travel and home coverage, we inspire and empower people everywhere to discover, create, and devour the best in food and wine. Learn more about us and our editorial process.