Vanessa Melis of Pascucci al Porticciolo also contributed to our debate on the dining room
My passion for the dining room certainly dates back to my childhood, when one could already notice, so my parents say, an inclination to take care of the table on every occasion the family met. I would take care of the mise en place, starting from the tablecloth, strictly linen, the choice of plates, glasses, cutlery and, to finish, the selection of flowers that would give the guests a sense of pleasure and well being. Since I was a child I was always stimulated by traditional aromas and flavours, thanks to my grandmothers who were very good cooks. Laura, originally from Rome, was good at cooking fish; Dora was instead excellent with fresh pasta, also thanks to her origins from the Marche. Such lovely memories, flavours, emotions!
Vanessa Melis with Gianfranco Pascucci
In the Nineties, during an unplanned holiday in Pugnochiuso, in Gargano, I met Gianfranco, a crazy windsurfer with a strong passion for cooking. From that moment on our story began, and with it a professional journey full of sacrifices, passions. With one wish above all: to create a restaurant that would belong to us and represent us.
A smile, indeed! This is and must be the business card destined to every client who chose to be our guest and try to find at Pascucci al Porticciolo lots of serenity, truth, as if it were a small haven. I’m strongly convinced that the dining room is a real stage, a theatre where every day you get on stage interpreting and telling your story, your experience and most of all the value of a territory we represent through our food.
Every day we have a reason to grow, to change; we must face the art of the dining room service, or at least our way of interpreting it, with a careful and continuous research, knowing a good service is based on being capable of not showing yourself, of being present, yet invisible. We are actors with the task of not appearing.
Harmonising dining room and kitchen, by Salvatore Vicari and Carmelo Iozzia Rossi
A training ground for the dining room, in memory of Frank, by Giuseppe Palmieri
Mountain maître, byJgor Tessari
More than a restaurant manager, by Alberto Tasinato
Good dining room? Good restaurant, by Renata Fugazzi
The dining room is like a football match, by Roberto Adduono
Life, work, passion, values, by Mariella Caputo
With the eyes of a child, by Matteo Bernardi
The make-you-feel-good people, by Denis Bretta
Ten questions for the perfect dining room, by Enrico Camelio
The invisible restaurant, by Lisa Foletti
My rules for the dining room staff, by Donato Marzolla
Directing a dining room like this one, by Ruggero Penza
The importance of the real waiter, by Ramona Anello
The revolution starts from the dining room, by Ermes Cantera
United we make the dining room team, by Simone Dimitri
Let’s start again from the waiters, by Matteo Zappile
Watchword: team, by Nicola Dell’Agnolo and Alberto Piras
My life, my dining room, by Mariella Organi
50 shades of a maître, by Nicola Ultimo
The public side of a restaurant seen by its protagonists: maître, restaurant managers, waiters
Born in 1973, together with husband Gianfranco Pascucci she's the soul of Pascucci al Porticciolo in Fiumicino, where she runs the dining room and manages the staff
Ten questions for a perfect dining room service
Knowledge for training