I have been asked to tell you something about myself and I will do my very best, even if at times it isn’t easy, because I would rather let my dishes do the talking about what I am.

The cuisine that exists within each and every one of us is the fruit of a combination of experiences associated with those childhood flavours and the working knowledge that we carry with us.
The thing that probably influenced my way of cooking the most, was undoubtedly my mother. Her flavours moulded my way of cooking and still inspire me to this day because they have the soundness of an authentic world. I have also had the good fortune of working alongside some well-known names whom I esteem and admire, like Luigi Sartini of the Righi Restaurant in San Marino, Gino Angelini, Vincenzo Cammerucci, Silver Succi, and Don Alfonso.
I then had occasions to work alongside Gianfranco Vissani, or the wonderful opportunity of working at the Emporio Armani Caffe in Paris, all of which helped boost my confidence.

I believe that the secret to doing my work to the best of my ability is collaboration. Working as part of a strong team is the key element to giving the restaurant in which I live and work the right atmosphere. In this way diners will be shrouded in sort of environment that will ease them into an understanding of the spirit and coherence of the dishes that are an expression of me.

I love the local area and what it provides me with – I respect it and make the most of it. I love to meticulously and lovingly choose the raw ingredients with which I seek to move the guests at the Vicolo Santa Lucia by creating elegant yet simple dishes, where a sort of formal and contained tidiness make way to taste with a capital T.

As a child, I would dream of becoming a chef in an important restaurant. My dream is now a reality and it is now down to me to greet you and allow you to sample the flavours and the atmosphere of the Vicolo Santa Lucia restaurant.

I look forward to welcoming you!

Stefano Ciotti - Chef of the Vicolo Santa Lucia restaurant