Guancia, despite being a typical dish of Roman cuisine, has lost its original luster over time in favor of now iconic dishes of regional culinary custom.

It was therefore decided to enhance it to return to rediscover, with pleasure, the flavors and taste of a main dish of our gastronomic culture, an excellent complement to lunches and dinners respecting the great tradition.

He began this job as a boy in a pizzeria in the winter of the first year of hotel school, after which he worked the summer season in the same restaurant in the same summer. After finishing the second year of hotel school he went for a four-month summer season on the Adriatic coast. After the third year of hotel school, he carried out his military service in the Italian navy, attending the canteens of the admiralty of La Spezia and Taranto, and then finished his military service on the training ship Amerigo Vespucci. After his leave he resumes hotel school to obtain his high school diploma. Between the fourth and fifth year he developed work experience in France (Avignon) and England (Guilford).

He then moved to Australia where he remained for 3 years.

He combines his work with various specializations, obtaining a diploma in Hospitality Management from an Australian college.

His professional journey began at a very young age. He entered the restaurant sector as soon as he turned eighteen in Ticino (Switzerland) where he remained for four years. Given his young age, he carried out his first work experiences in some pizzerias and pubs and subsequently moved to some cantonal hotels where he specialized in room service. He subsequently returned to Italy, to Rome, and began to work in some well-known restaurants in the capital specializing in Roman gastronomy, completely changing his environment and professional approach and learning to know and appreciate typical regional cuisine in all its nuances. These acquaintances allow him to learn in depth the refinement of the ingredients and the typicality of the local flavours, to offer customers excellent dishes, which in their simplicity reproduce the glories of a great culinary tradition, known throughout the world, and appreciated at a global level. universal. The daily work carried out alongside expert people, available and dedicated to their profession, has forged his character making him aware of the distinctive characteristics of success: competence, courtesy and quality. The partnership with Fulvio and Massimiliano was born in this context and strengthened over time permeated by mutual esteem and respect. It is therefore no coincidence that the decision to combine one's skills is the prerogative of an initiative which, while respecting simplicity and tradition, sees innovation and creativity expressed in the rediscovery of the flavors and aromas of times gone by.