My basic principle is that success comes sooner if you are able to imagine it.
In other words, I never believed in improvisation, because even thug they are gourmets and sommeliers, they are also professionals with a long management and entrepreneurial career in fashion. The restaurant I acquired with Elisabetta in summer 2017 only had a past of excellence and prestige still remembered by the people of Bologna. I’ve been living in this city since I was 18 and I have refined my culinary culture by attending restaurants and chefs across Italy. Today I can confirm something: I love cooking and I feel as I came from Bologna more than from Turin. Al Pappagallo started from the kitchen and fresh ingredients, creating and experimenting myself the dishes in order to bring back a long forgotten memory within the city walls. I completely rethought the menu, the wine list and communication. I selected the staff – approximately 20 chefs and waiters – and I have renewed the opening hours by introducing the all-day opening from 11 AM to 23 PM, staying open past midnight at weekends. After the first year, the turnover speaks for itself.