Lucy, a first-generation American, born in Connecticut, was raised in a European household where traditional values prevailed. With an extended family of relatives, traditional Italian food habits dominated. Making fresh pasta was a daily activity. Fruits and vegetables grown in the family garden were canned every summer and wine was made every fall. Lucy's upbringing and passion for convivio led her to over thirty-five years as a restaurateur in Southern California, and presently as the manager of her bed and breakfast and cooking school in Tuscany, Italy. She and her husband also reside in Abruzzo, Italy, having returned to her family roots in 2015, where as a child her passion for genuine food and convivio commenced.