The Pipero Team: the strenght of our restaurant in the center of Rome
The strength of our restaurant in the centre of Rome is the team. A solid and cohesive team in which everyone carries out their task with a single objective: to leave an indelible memory with all our guests.
It is thanks to our team that the Pipero restaurant has earned the coveted Michelin star, a great award for a chef and his restaurant.
The Pipero Team: the strenght of our restaurant in the center of Rome.
Patron
Alessandro is a multi-faceted figure: maitre, sommelier, host, he is the ideal prototype of the modern restaurant owner, who takes care of the management of Pipero in every respect.
Thanks to his indomitable ambition, his cordiality and professionalism and his desire to give space to young people of great talent, he is considered one of the reference figures of Italian catering.
The Hall and the Team are coordinated every day by his mastery, wich aims at perfection and maximum customer care.
He is currently part of the “Noi di sala” project, aimed at promoting and enhancing the art of hospitality and service.
At Pipero there is
only the best.
At Pipero there is
only the best.
Alessandro
Chef
Ciro Scamardella’s cuisine is a volcano of flavours and emotions, in which each dish presents a reminder of classic recipes studied in a more modern key and made with contemporary techniques. A fascinating journey, which reflects seasonality and territory and which expresses a fun and never banal approach to cooking.
In the dish I look for
balance always
combined with
emotion.
In the dish I look
for balance
always combined
with emotion.
Ciro
Chef Sommelier & Restaurant Manager
Refinement, style and visual memory, this is Achille. A skilled man in the dining room, as well as an expert sommelier, who knows the trade like few others and leads the team with stubbornness and passion.
I always check the
details, sometimes
even a simple smile
can make a
difference.
I always check
the details,
sometimes
even a simple
smile can make a
difference.
Achille
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