Antonio Ziantoni, born in 1986 in Vicovaro, amidst the countryside between Rome and Abruzzo, cultivated his culinary skills at the hotel institute and ALMA, where he solidified the foundations of true cuisine. He traveled the world, engaging with international gastronomy and embracing the culture of independent thought, choice, and life. From North Africa to China and Australia, then in France under the guidance of the multi-starred Georges Blanc, and in London with Gordon Ramsay, before returning to Italy at Anthony Genovese’s Pagliaccio. Each experience has left an indelible mark: Gordon Ramsay imparted discipline in the kitchen, while France contributed to a profound mastery of classical technique.

Antonio focuses entirely on raw materials, with no specific constraints other than quality and taste.