Growing up ciro verde spent his summers with his godparents in portici, located in naples italy. There he learned the art of the wood burning oven working with his uncle. In 1984 ciro started his first job in new york at petalurna on 73rd street. In 1986 ciro moved on to mezzaluna then mezzagiomo, which were both top notch wood burning oven restaurant.
In 1989 ciro went to work at la madri where he was first introduced to robiola cheese. He was already using a Faccacia style pizza bread to make panini's. It was not long before he combined the two, with a drizzle of truffle oil to create his now famous foccacia robiola de ciro.