Chef Steve Samson has vivid childhood memories of Bologna’s outdoor festas and their spirit of celebration, sense of community, and, most of all the food which was lovingly produced and prepared by locals in large communal tents. Bologna and its region, Emilia-Romagna, serve as Samson’s primary influences. It’s the region where his mother, her parents, and countless generations before were born. It is also the place where he spent his childhood summers, and where he would first foment a passion for Italian food and cooking. Emilia-Romagna now serves as the inspiration for Rossoblu. After years cooking in some of Italy‘s and Los Angeles’ finest kitchens, Samson will open a restaurant that tells his own story most completely. Rossoblu.