Chef Anthony Genovese: “Il Pagliaccio” in Rome
Of South-Italian origins, with a talent for cooking – refined at Ecole Hoteliére de Nice- and extensive collaboration with Enoteca Pinchiorri both in Florence and Tokyo, Chef Anthony Genovese, available now at his Il Pagliaccio restaurant, offers authentic Roman cuisine experience since 2003. In collaboration with business partner pastry chef – and friend – Marion Lichtle, during these 13 years of operation Il Pagliaccio collects two stars Michelin, 88 points from Gambero Rosso, 17,5 points from L’Espresso and the grand entrance in the Relais & Chateaux group circuit. Genovese cuisine is an inventive fusion of tastes and aromas from different parts of the world, reclaiming an unequivocal feast for refined palates, with two Michelin stars to prove it.
Right handed man of Genovese – for a good number of years now- is talented sous – chef Francesco Di Lorenzo. At the tables, Gennaro Buono – 2012 ASPI awarded best Italian Sommelier – works with the culinary team in suggesting the best fitting dishes for lunch- or dinner – to allow clients to feel – both – at home and welcomed to experience Anthony Genovese and Marion Lichtle creations. Since 2011, Il Pagliaccio cellar is in the capable hands of chef sommelier Matteo Zappile, responsible for the development of wine lists, which includes excellences from all around the world with an emphasis on expressions of the territory.
At the tenth restaurant anniversary celebration – in 2013 – a photographic book of Il Pagliaccio experiences and stories titled “Ten xtnd”- about 180 pages – is available to the public. Narrated by chef Genovese, the special book sports an introduction from famous wine and food critic and blogger Luigi Cremona and renowned Chef Annie Feolde from Enoteca Pinchiorri, in Florence. They were among the first to work with chef Genovese, who is currently one of the national stars in the culinary field panorama, with a recent participation in Taste of Roma Festival, in Rome.
At the international level, Genovese participated in famous cooking conventions such as Identità Golose, Italian Cuisine World Summit Dubai and Asia-Pacific Food and Wine Festival. Pastry chef Marion Lichtle particularly curates the restaurant desserts. Complex dish creations, reviving sweet emotions, in perfect balance with taste.
