20 years ago this summer, Fabio Trabocchi started his culinary career in the Marche region of Italy. The chef-to-be was fourteen at the time, and found himself occupied with odd jobs such as shucking mussels, cutting vegetables, and even serving as ad hoc valet at a small restaurant close to the beach. Next month marks Trabocchi’s one-year anniversary at SoHo restaurant Fiamma, where, with a kitchen staff of 12, he serves plates like Burrata di......