Italy is no country for young chefs

Like many young people growing up in Sardinia, Davide Sanna loved Italian cuisine and wanted to have a succesful career as a chef. Sanna had worked in kitchens on the Mediterranean island and in northern Italy for four years, starting when he was only 19. For the past year, the 25-year-old has cooked at Piccola Cucina, an Italian restaurant in Manhattan's glitzy SoHo district, home to designer boutiques and high-end art galleries.

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