Technique, knowledge and skills are necessary, but not sufficient if passion is lacking.
\nNot only head, then, but mostly heart. Welcome to our team!<\/p>\n<\/div>
![](\"https:\/\/anticasicopoli.it\/wp-content\/uploads\/2023\/05\/separator_as.svg\" "\\"separator_as\\"")
<\/span><\/div>![\"Maria](\"https:\/\/anticasicopoli.it\/wp-content\/uploads\/2023\/06\/mt.jpg\" "\\"mt\\"")
<\/span><\/div><\/div><\/div><\/div>Reception<\/h6><\/div>MARIA TERESA FUSCO<\/h2><\/div>The “Borgo del Gusto” experience begins with the reception. We cultivate and adopt the art of receiving every day because our ambition follows specific goals. Making you feel at home. Ensure the support and advice of our staff to meet your needs. Communicating with you with a smile and the right professionalism.<\/p>\n<\/div>
<\/div><\/div><\/div>- <\/i><\/span>\n
+39 0823 960158<\/a><\/p>\n<\/div><\/li><\/ul><\/div><\/div><\/div><\/div><\/div>Patron Antica Sicopoli – Pizza And Sommelier Manager<\/h6><\/div>CAESAR OF GRACE<\/h2><\/div>I am Cesare Di Grazia, I am 26 years old and I like to call myself a lover of good food and quality. Growing up, I was lucky enough to be in direct contact with the reality of food, discovering a world full of potential and curiosity with which I built, day after day, my professional path. As a child, I was enchanted by the flames of the oven, watching the pizza makers’ dexterity in the dough and filling, thus learning the secrets of this craft on the field. I gained experience in the dining room as a waiter, and contact with customers allowed me to develop the right sensitivity in accommodating their needs and anticipating their requests. Contact with chefs and the mutual exchange of knowledge and points of view have enriched my skill set. Today I can say that I am ready to put this knowledge into practice driven by the idea that passion and curiosity are the drivers of innovation, while never forgetting tradition.<\/p>\n<\/div><\/div><\/div>
![\"Caesar\"](\"https:\/\/anticasicopoli.it\/wp-content\/uploads\/2023\/06\/Cesare.jpg\" "\\"Cesare\\"")
<\/span><\/div><\/div><\/div><\/div>From this vision came an important project in 2016 that led to the creation of Pizza Antica Sicopoli. A project guided by a precise goal: to offer our customers a product that preserves the tradition of its origins, while at the same time, fitting into a curated and refined culinary reality. A product, then, that was born from a perfect meeting between the art of pizza and the experience of cooking.
\nFor the realization of the “Pizza Antica Sicopoli” project, the advice and cooperation of Dot. Alessandro Bertuzzi, Food technologist, dough and leavening expert. I underwent significant training with him on techniques for kneading dough with sourdough to arrive, dough by dough, at defining what is the final product we offer today.
\nI then turned to wine culture, starting the Sommelier course, completed in 2017, which today allows me to offer our guests a complete service: from the presentation of dishes to wine pairing, for a full-fledged dining experience.<\/p>\n<\/div>
- <\/i><\/span>\n
+39 0823 960158<\/a><\/p>\n<\/div><\/li>- <\/i><\/span>\n
info@anticasicopoli.it<\/a><\/p>\n<\/div><\/li><\/ul><\/div><\/div><\/div><\/div><\/div>![\"Carolina\"](\"https:\/\/anticasicopoli.it\/wp-content\/uploads\/2023\/06\/carolina.jpg\" "\\"carolina\\"")
<\/span><\/div><\/div><\/div><\/div>Hall manager<\/h6><\/div>Carolina D’Addio<\/h2><\/div>The “Borgo del Gusto” experience begins with the reception. We cultivate and adopt the art of receiving every day because our ambition follows specific goals. Making you feel at home. Ensure the support and advice of our staff to meet your needs. Communicating with you with a smile and the right professionalism.<\/p>\n<\/div>
<\/div><\/div><\/div>- <\/i><\/span>\n
+39 0823 960158<\/a><\/p>\n<\/div><\/li>- <\/i><\/span>\n
info@anticasicopoli.it<\/a><\/p>\n<\/div><\/li><\/ul><\/div><\/div><\/div><\/div><\/div><\/div>Borgo del Gusto<\/i>
\nA PATH OF EXPERIENCES<\/span><\/h3><\/h2><\/div><\/div><\/span><\/div><\/div><\/div><\/span><\/a><\/span>![](\"https:\/\/anticasicopoli.it\/wp-content\/uploads\/2023\/05\/ico_carta.png\" "\\"ico_carta\\"")
<\/span><\/div>A LA CARTE: RISTOGOURMET<\/h4><\/div><\/div><\/div>Freshness of raw materials, pleasantness of flavors, authenticity of scents: the perfect recipe for the authenticity of Antica Sicopoli dishes, made by our Chef.<\/p>\n<\/div><\/div><\/div>
MARIA TERESA FUSCO<\/h2><\/div>The “Borgo del Gusto” experience begins with the reception. We cultivate and adopt the art of receiving every day because our ambition follows specific goals. Making you feel at home. Ensure the support and advice of our staff to meet your needs. Communicating with you with a smile and the right professionalism.<\/p>\n<\/div>
<\/div><\/div><\/div>- <\/i><\/span>\n
+39 0823 960158<\/a><\/p>\n<\/div><\/li><\/ul><\/div><\/div><\/div><\/div><\/div>Patron Antica Sicopoli – Pizza And Sommelier Manager<\/h6><\/div>CAESAR OF GRACE<\/h2><\/div>I am Cesare Di Grazia, I am 26 years old and I like to call myself a lover of good food and quality. Growing up, I was lucky enough to be in direct contact with the reality of food, discovering a world full of potential and curiosity with which I built, day after day, my professional path. As a child, I was enchanted by the flames of the oven, watching the pizza makers’ dexterity in the dough and filling, thus learning the secrets of this craft on the field. I gained experience in the dining room as a waiter, and contact with customers allowed me to develop the right sensitivity in accommodating their needs and anticipating their requests. Contact with chefs and the mutual exchange of knowledge and points of view have enriched my skill set. Today I can say that I am ready to put this knowledge into practice driven by the idea that passion and curiosity are the drivers of innovation, while never forgetting tradition.<\/p>\n<\/div><\/div><\/div>
<\/span><\/div><\/div><\/div><\/div>From this vision came an important project in 2016 that led to the creation of Pizza Antica Sicopoli. A project guided by a precise goal: to offer our customers a product that preserves the tradition of its origins, while at the same time, fitting into a curated and refined culinary reality. A product, then, that was born from a perfect meeting between the art of pizza and the experience of cooking.
\nFor the realization of the “Pizza Antica Sicopoli” project, the advice and cooperation of Dot. Alessandro Bertuzzi, Food technologist, dough and leavening expert. I underwent significant training with him on techniques for kneading dough with sourdough to arrive, dough by dough, at defining what is the final product we offer today.
\nI then turned to wine culture, starting the Sommelier course, completed in 2017, which today allows me to offer our guests a complete service: from the presentation of dishes to wine pairing, for a full-fledged dining experience.<\/p>\n<\/div>
- <\/i><\/span>\n
+39 0823 960158<\/a><\/p>\n<\/div><\/li>- <\/i><\/span>\n
info@anticasicopoli.it<\/a><\/p>\n<\/div><\/li><\/ul><\/div><\/div><\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div>Hall manager<\/h6><\/div>Carolina D’Addio<\/h2><\/div>The “Borgo del Gusto” experience begins with the reception. We cultivate and adopt the art of receiving every day because our ambition follows specific goals. Making you feel at home. Ensure the support and advice of our staff to meet your needs. Communicating with you with a smile and the right professionalism.<\/p>\n<\/div>
<\/div><\/div><\/div>- <\/i><\/span>\n
+39 0823 960158<\/a><\/p>\n<\/div><\/li>- <\/i><\/span>\n
info@anticasicopoli.it<\/a><\/p>\n<\/div><\/li><\/ul><\/div><\/div><\/div><\/div><\/div><\/div>Borgo del Gusto<\/i>
\nA PATH OF EXPERIENCES<\/span><\/h3><\/h2><\/div><\/div><\/span><\/div><\/div><\/div><\/span><\/a><\/span><\/span><\/div>A LA CARTE: RISTOGOURMET<\/h4><\/div><\/div><\/div>Freshness of raw materials, pleasantness of flavors, authenticity of scents: the perfect recipe for the authenticity of Antica Sicopoli dishes, made by our Chef.<\/p>\n<\/div><\/div><\/div>
The “Borgo del Gusto” experience begins with the reception. We cultivate and adopt the art of receiving every day because our ambition follows specific goals. Making you feel at home. Ensure the support and advice of our staff to meet your needs. Communicating with you with a smile and the right professionalism.<\/p>\n<\/div>
- <\/i><\/span>\n
+39 0823 960158<\/a><\/p>\n<\/div><\/li><\/ul><\/div><\/div><\/div><\/div><\/div>
Patron Antica Sicopoli – Pizza And Sommelier Manager<\/h6><\/div>
CAESAR OF GRACE<\/h2><\/div>
I am Cesare Di Grazia, I am 26 years old and I like to call myself a lover of good food and quality. Growing up, I was lucky enough to be in direct contact with the reality of food, discovering a world full of potential and curiosity with which I built, day after day, my professional path. As a child, I was enchanted by the flames of the oven, watching the pizza makers’ dexterity in the dough and filling, thus learning the secrets of this craft on the field. I gained experience in the dining room as a waiter, and contact with customers allowed me to develop the right sensitivity in accommodating their needs and anticipating their requests. Contact with chefs and the mutual exchange of knowledge and points of view have enriched my skill set. Today I can say that I am ready to put this knowledge into practice driven by the idea that passion and curiosity are the drivers of innovation, while never forgetting tradition.<\/p>\n<\/div><\/div><\/div>
<\/span><\/div><\/div><\/div><\/div>From this vision came an important project in 2016 that led to the creation of Pizza Antica Sicopoli. A project guided by a precise goal: to offer our customers a product that preserves the tradition of its origins, while at the same time, fitting into a curated and refined culinary reality. A product, then, that was born from a perfect meeting between the art of pizza and the experience of cooking.
\nFor the realization of the “Pizza Antica Sicopoli” project, the advice and cooperation of Dot. Alessandro Bertuzzi, Food technologist, dough and leavening expert. I underwent significant training with him on techniques for kneading dough with sourdough to arrive, dough by dough, at defining what is the final product we offer today.
\nI then turned to wine culture, starting the Sommelier course, completed in 2017, which today allows me to offer our guests a complete service: from the presentation of dishes to wine pairing, for a full-fledged dining experience.<\/p>\n<\/div>- <\/i><\/span>\n
+39 0823 960158<\/a><\/p>\n<\/div><\/li>
- <\/i><\/span>
\ninfo@anticasicopoli.it<\/a><\/p>\n<\/div><\/li><\/ul><\/div><\/div><\/div><\/div><\/div>
<\/span><\/div><\/div><\/div><\/div>Hall manager<\/h6><\/div>
Carolina D’Addio<\/h2><\/div>
The “Borgo del Gusto” experience begins with the reception. We cultivate and adopt the art of receiving every day because our ambition follows specific goals. Making you feel at home. Ensure the support and advice of our staff to meet your needs. Communicating with you with a smile and the right professionalism.<\/p>\n<\/div>
<\/div><\/div><\/div>- <\/i><\/span>\n
+39 0823 960158<\/a><\/p>\n<\/div><\/li>
- <\/i><\/span>
\ninfo@anticasicopoli.it<\/a><\/p>\n<\/div><\/li><\/ul><\/div><\/div><\/div><\/div><\/div>
<\/div>Borgo del Gusto<\/i>
\nA PATH OF EXPERIENCES<\/span><\/h3><\/h2><\/div><\/div><\/span><\/div><\/div><\/div><\/span><\/a><\/span><\/span><\/div>A LA CARTE: RISTOGOURMET<\/h4><\/div>
<\/div><\/div>Freshness of raw materials, pleasantness of flavors, authenticity of scents: the perfect recipe for the authenticity of Antica Sicopoli dishes, made by our Chef.<\/p>\n<\/div><\/div><\/div>
- <\/i><\/span>
- <\/i><\/span>
- <\/i><\/span>
![](\"https:\/\/anticasicopoli.it\/wp-content\/uploads\/2023\/05\/ico_brace.png\" "\\"ico_brace\\"")
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