We knew that John Marshall was a great restaurateur when his former sous chef left to open the innovative tapas concept at Amuse. This week he bid adieu to yet another protégé, five year veteran Michael Scognamiglio, making Al Di La a virtual pipeline of talent. Scognamiglio, besides having an uber-authentic name, possesses no formal culinary training and perfected his craft in the kitchens of Al Di La, working his way from prep cook to manning the head of the line. His Mt. Pleasant effort, due mid-summer, named Bacco, will focus on expanding his repertoire of authentic Italian to include an exploration of Southern Italian cuisine.