Italy is no country for young chefs

(Fixes typo in the first paragraph) By Antonella Cinelli ROME (Reuters) -Like many young people growing up in Sardinia, Davide Sanna loved Italian cuisine and wanted to have a successful career as a chef. But to do so, he had to move to New York. Sanna had worked in kitchens on the Mediterranean island and in northern Italy for four years, starting when he was only 19. But he was toiling 60 hours a week to take home just 1,800 euros ($1,963.26) a month, at best. In the busy summer season, he'd be at the stove every day for two months, without a break. Then a fellow chef put him in contact with...