We’re excited to introduce you to the always interesting and insightful Angelo Giovanni Nardomarino. We hope you’ll enjoy our conversation with Angelo Giovanni below.

Hi Angelo Giovanni, thanks for joining us today. It’s always helpful to hear about times when someone’s had to take a risk – how did they think through the decision, why did they take the risk, and what ended up happening. We’d love to hear about a risk you’ve taken.

Starting Mr. Rubit was not just a business risk—it was a creative journey that felt, in many ways, like stepping into the role of an artist. In Italy, where food is a cornerstone of identity and tradition, introducing artisanal rubs was a bold move. I wasn’t just offering a product; I was shaping a new way to experience flavors, crafting each blend with the care and vision of an artist fine-tuning a masterpiece.

People asked, *“Why take this risk? Why not focus on something safe, like traditional barbecue rubs?”* But I saw things differently. I wanted to create more than just rubs for meat. I envisioned versatile, all-natural spice mixes that could elevate everything from bread and taralli to fish, snacks, and desserts. Each rub had to be unique, telling a story inspired by Italian heritage but with room for creativity and innovation.

Developing these blends required countless hours of experimentation. It wasn’t just about throwing spices together; it was about achieving the perfect harmony of flavors and textures. Sometimes I felt like a painter adjusting shades on a canvas or a sculptor refining details. One of my most challenging yet rewarding creations was the **Rub Bari**, inspired by my grandmother’s onion calzone. It had to capture both the nostalgia of my roots and the versatility to shine in modern dishes.

Alongside that, I created blends like the **Manhattan**, with its bold smoky notes, and the **Caraibi**, known for its bright, fresh flavors that enhance fish and soups. The **New Mexico** blend became a favorite for clients, replacing plain chili with its complex spice profile.

The risk was real. Would these blends resonate with others the way they did with me? The first feedback from clients was nerve-wracking but also exhilarating. Every time someone entrusted me to craft a custom rub and celebrated the result, I felt a deep sense of validation. It reminded me that this work—this artistry—was worth the leap of faith.

Today, I see myself not just as a producer but as a flavor artist, constantly exploring new combinations and pushing boundaries. The risk I took allowed me to connect with people through taste, creating rubs that bring joy and inspiration to both chefs and home cooks. And for me, that’s the ultimate reward.

As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your back background and context?

My name is Angelo Nardomarino, and I am the founder of Mr. Rubit, a brand dedicated to creating artisanal spice blends, also known as rubs. My journey into this craft was born from a deep love for cooking and flavors, something that has been part of my life since I was a child. Growing up in Italy, I was surrounded by the rich traditions of Italian cuisine—recipes passed down through generations, each one telling a story.

This passion led me to explore the world of spices and flavor pairings, but I didn’t want to stop at recreating traditional tastes. I saw an opportunity to innovate while staying rooted in Italian culinary heritage. I began crafting rubs that are completely natural, free of any artificial chemicals or additives. What sets them apart is that each blend is carefully designed to offer authentic, intense flavors—a little goes a long way.

My product range goes beyond the typical barbecue rubs. I create versatile blends that can enhance a wide variety of dishes: bread, taralli, fish, savory snacks, ice cream, and even desserts. Some of my most popular Italian-inspired blends include **Cacio e Pepe**, **Amatriciana**, **Pesto Siciliano**, and **Porcini Mushroom Sauce**. For those looking for more international flavors, I offer unique options like the **Manhattan** with its rich smoky profile, the **Caraibi** with fresh, aromatic notes perfect for seafood and soups, and the **New Mexico**, which adds depth and complexity to dishes with a balanced heat that many clients now prefer over plain chili. Additionally, rubs like **Mentantoka** (TonkaMint), **Rose Petals, and Green Cardamom** have become best-selling flavors in artisanal ice cream.

What truly excites me about this work is the **custom rub creation** service I provide. Collaborating with chefs, restaurateurs, and food producers to craft blends that meet their exact needs is where I thrive. It’s a process of discovery and refinement, similar to the work of an artist. Every new custom blend involves studying the ingredients, experimenting with proportions, and testing how it interacts with different foods. The goal is always to achieve the perfect balance of flavor and texture for the client’s specific product.

I’m most proud of the trust my clients place in me. Hearing their stories of how my rubs have helped elevate their menus or products is the greatest reward. I want people to know that Mr. Rubit isn’t just about selling spice blends—it’s about sharing a creative vision for how flavors can transform the dining experience. Each rub is a testament to the blend of tradition and innovation that defines my approach.

Is there a particular goal or mission driving your creative journey?

The goal driving my creative journey with Mr. Rubit is to elevate the way people experience food through authentic, thoughtfully crafted flavors. For me, food has always been much more than just nourishment—it’s a way to connect with others, evoke memories, and tell stories. I want to create spice blends that allow my clients to do the same, whether they are chefs, food producers, or passionate home cooks.

Every rub I craft is an opportunity to blend tradition with innovation. I aim to preserve the rich culinary heritage I grew up with while also pushing boundaries by experimenting with new flavor profiles. At the core of this mission is a commitment to using only natural, high-quality ingredients, ensuring that each mix delivers intense, authentic flavor without the need for artificial additives.

Another essential aspect of my work is personalized consultation. When I collaborate with clients to develop custom rubs, I’m not just creating a product—I’m bringing their vision to life. This process involves understanding their needs, tastes, and the unique qualities of the dishes they want to enhance. It’s a creative challenge that keeps me inspired and constantly learning.

I aspire to continuously expand opportunities for consultation and collaboration by developing new products that integrate custom rubs. I’d love to work with companies offering subscription services for home-delivered food products, enriching their offerings with unique spice blends. Additionally, I aim to establish partnerships with nutritionists and personal trainers because my rubs, which are free of added sugars and contain very little salt, are perfect for those following balanced dietary plans.

My biggest dream is to bring my Rubs and consulting services to the U.S. market, where people are constantly seeking new and exciting flavors. I envision pizza-flavored taralli, chocolate ice cream with a touch of Caribbean Rub, or smoky snacks enhanced by the Manhattan Rub—perfect for satisfying the American appetite for creativity and taste through a simple sprinkle of flavor.

It would also be amazing to see my Rubs featured in high-end culinary boutiques, showcasing both Italian and international specialties.

Ultimately, my goal is to inspire people to be more creative and curious in the kitchen. If just a pinch of one of my rubs can transform a dish and bring joy or curiosity, then I will have achieved something truly meaningful.

Are there any books, videos, essays or other resources that have significantly impacted your management and entrepreneurial thinking and philosophy?

There are several resources that have influenced my approach to both management and entrepreneurship, but especially to my work with spices. In Italy, unfortunately, we are still far behind when it comes to the culinary aspect of spices. Most books focus on their healing properties or fascinating history, but very few address their flavors and how to effectively combine them in dishes. This made my learning journey long and challenging, involving translations, research, and a great deal of perseverance.

Some of the most important texts for my training include *Spice and Herbs*, which I had to translate and study on my own due to the lack of an Italian edition, as well as books like *The Science of Spices*, *The Science of Pastry*, *The Science of Vegetables*, *The Science of Meat*, *the grammar of flavors*, and *The Science of Flavor*. These texts have helped me understand the scientific foundations of flavor combinations.

In addition to this path with spices, I am also a photographer and videomaker specializing in food marketing, with over 15 years of experience. I have spent a lot of time studying how to run a business, analyze financial data, and develop marketing strategies in order to finally create my small brand of rubs.

I have taken care of every detail of Mr. Rubit from the very beginning, from packaging design to copywriting and product presentation. To me, these elements are an integral part of sales and business success. Every rub tells a story and must be communicated clearly and attractively.

I have also drawn important lessons from industry-specific materials, such as interviews and documentaries about artisanal food producers. These stories often emphasize the balance between tradition and innovation, a concept that perfectly reflects my philosophy of combining Italian culinary heritage with new flavor ideas.

Regarding practical management, videos and articles from entrepreneurs who have built niche brands constantly remind me of the importance of personal relationships, attention to detail, and the ability to adapt without losing one’s identity.

Finally, I would say that some of the most significant lessons come directly from experience: listening to clients, learning from challenges, and understanding the evolving needs of the market. No book or video can fully capture this aspect, but they can offer valuable perspectives that I strive to integrate into my daily work.

The greatest source of teaching, however, lies in all the hours spent in the kitchen next to my grandmother and mother. Day after day I have assimilated more and more of their gestures, the flavors of their dishes, and the love they put into every gesture as they cook.

Contact Info:

• Website: www.mrrubit.it
• Instagram: mr.rubit

Image Credits
Credits: Ph Angelo Nardomarino