I nostri Chef

Ligurians, Sardinians, Salento, Molise and Abruzzo, our chef we like our chefs, because they are different from each other in origin, tradition and approach to work. Their diversity is our treasure in terms of content and values.
What do they have in common? The love for their work and the undisputed ability to enhance our pasta.
Know them better! 
     
 
 

Nicola Vizzarri

Passion, professionality and talent have always been his distinguishing features and qualities..

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Antonio Trotta

Antonio Trotta started his career as a chef when he was very young in 1998 working at the Maronda campsite ..
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Nicola Fossaceca

Those who had the opportunity to see him at work, may have noticed the elegance of someone, who has been touched by the talent ...
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Alessio Algherini

From its origins arise in some key aspects of his personality: the attachment to strong flavors, the simplicity of the recipes ...
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Pietro Penna

His origins are source of inspiration for a kitchen from the rural simplicity ...
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Daniele Sanna

His homeland is Sardinia, from there he's inherited much..

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Luca Giovanni Pappalardo

An humanist chef that promotes food through art. He's working in Berlin..


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