Massimo Riccioli, the chef.

Massimo Riccioli is since 30 years known on the international scene as an event organizer and consultant of high-level gastronomy.

He is the Chef and creative soul of RosticceRì and a grand gourmet and expert of flavours; inevitable, cultured and imaginative. Massimo has always reserved a part of his professional life to travelling in order to amplify his knowledge and open his mind and vision in the world of flavours. Freshness, quality and the fragrance of flavours form his "credo" which he never compromises.

<More than love for the fish, mine is fish integralism>. Massimo Riccioli, the flavour fundamentalist, chef owner of La Rosetta and Riccioli Café, has since his childhood been taught the culture of the sea and its abundance, thanks to his father who went directly to the fishermen’s boats to buy the catch of the day.

But also when it comes to meat and vegetables Massimo only elaborates the freshest and most precious raw material, he reduces the elaboration and preparation to a minimum in order to avoid artificial manipulation with the food this way respecting its freshness. Massimo Riccioli cooks his selected and exclusive ingredients with love, experience and passion.

Maurizio Lustrati, the cook.

Maurizio Lustrati formed his professional career in the school of La Rosetta and Massimo Riccoli.

Young, brilliant and creative, has he been travelling around the world bringing back from each location something of the local culinary tradition. Gifted with a grand sensibility and a natural talent, Maurizio has also another special knack: he is a cheerful chap with whom it is a real pleasure to work.

He has been working in some of the most prestigious restaurants in Italy, ending up at La Rosetta and after meeting Massimo Riccioli he decided to use his vitality and his culinary skills to please the customers of RosticceRì.