Chef Pasquale Mattaliano

I have been always inserted in food, and in the last 6 years cooking is being my main passion, to which I tried to devote as much time as possible, at least all the free time I had left while studying to become a theoretical physicist.

I like to cook on a wide spectrum of dishes, clearly I am highly influenced by my orgin, being Italian and in particular Neapolitan, my pizza is one of my flagships, from the crunchy Roman style, to Neapolitan style to modern style "Casertano" and obivsly at the same time in my repertoire there are mostly of the classical Italian dishes, being them pasta dish is or not, long time cooking ragù or fresh combination of high quality ingredients.

Even though I am tied to my origins, I love to cook any kind of eating food, especially from the Japanese culture, I am a Ramen nerd, the American BBQ and the Mexican taco world.

I love to try new techniques and new tools in my kitchen, and create new texture and flavors, combining those techniques and tools.

As a result, my cuisine is a mixture of curiosity, research, love for the deep flavors, roots and all of that is driven by the selfish need to eat more and more interesting food.

If you are interested you can give a look to my Instagram profile, where I share some of my dishes.