Tommaso Grasso founded this family business in 2002. The team has remained the same for years, with the coordination in the room by Simone V. Grasso, Tommaso’s cousin. You will find the Wine Manager Paolo Miano, with whom the Cellar was built, one of the largest and most important in the city. Our Chef, Paolo Secci, manages the kitchen. Michael Pellegrini, another important figure in our restaurant, leads the White Arts laboratory. Our bread and desserts are made daily by Michael. Last but not least, the women who look after the welcome and respond to all your requests: Marcella Nebbiai, Tommaso’s aunt and Cosmina Bleanda.
