Our story

Our venue

Every wall of this restaurant tells a story, made up of sacrifices, dreams and a love of hospitality. And so it all began…

The first owner of the walls was Grandpa Mario, who initially used it as a warehouse, later the uncles decided to turn it into a diner. In the early 1990s, Mama Feli decided to take over the business, turning it into a sandwich shop. With the entry of Marshal ‘Francuzzo’, in addition to sandwiches, they decided to make ‘spaghetti alle vongole’ on holidays.

With the birth of their first sons, namely Zoe (who unfortunately passed away after 8 days), Cloe, Miria and Saul, they decided to take over the restaurant. In the meantime, the fifth son Yoel was also born, but the restaurant under management could not go on, so in 2013 the whole family decided to take it back under their management, creating a real restaurant, no longer a sandwich bar.

As the clientele and intensity of work increased, Miria and Saul (after their various experiences and the various needs created) decided to come back to help and join the company. In addition to revolutionising the premises, we decided to take over the bakery next door and turn it into a bread/pizzeria by the slice.

Our chef

Saul Perna – A life in the kitchen, an endless passion

My story begins with a spark, born during the school internships that allowed me to explore the world of cooking. That fast-paced environment, full of fragrances and creativity, won me over to the point where I realised that this was my future.

After graduating in Enogastronomy and Hotel Hospitality, I immediately wanted to put myself to the test. My first challenge was in London, in the restaurant ‘Le Gavroche’, under the guidance of chef Michel Roux, 2 Michelin stars. It was an intense year and a half, made up of sacrifices, study and the discovery of a rigour that shaped my approach to cooking.

The call of Italy, however, was too strong. I returned to the island of Ischia, a magical place where the sea meets authentic flavours. Here, at the ‘Indaco’ restaurant, 1 Michelin star, I was lucky enough to work alongside chef Pasquale Palamaro, a true Maestro. He not only taught me the art of cooking, but also helped me to grow as a person, spurring me to overcome my limits.

After a busy season, I moved to Milan, where the pace and expectations were high. At the Berton restaurant, under chef Andrea Berton, I spent seven months immersed in a cuisine that combines innovation and precision. That experience gave me new perspectives, but I felt that my path still had many bends to make.

I returned for one last season at Indaco, as if to close a circle, and then started a new adventure at La Pista restaurant. There, with star chef/consultant Fabrizio Tesse and chef Roberto Stella, I found my true dimension. Starting as head c h e f , I became sous chef, a responsibility I accepted with pride, aware of how much I was growing. Today, my story is back home, in the family restaurant. It is not just a place to cook, but a true laboratory of emotions, where every dish tells a piece of my journey. Being chef-owner means having the freedom to express my vision and share my passion with everyone who sits at the table. For me, cooking is not just a job: it is my life, my language, my art.