Antonio Ziantoni, born 1986, in Vicovaro, a small town between the province of Romeand Abruzzo, has studied at Alma. He traveled the world, cutting his teeth internationally, and learning his steps in 4 different continents. He has travelled and worked in north Africa, China, Australia, for Georges Blanc in France and in London for Gordon Ramsey, then returned at Pagliaccio under anthony Genovese. Every experience has helped shaping his vision: dedication, focus, techinque, passion. Antonio focuses is research on the ingredients, with no particular liens but quality and taste.