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To begin with, «in my grandmother’s stories, there were no agnolotti, nor caciucco». So in other words he didn’t have the gastro-anthropological substrate that is the cultural essence of our cuisine. The childhood food of Roy Salomon Caceres - born in Bogota in Colombia in 1977 and now chef at Metamorfosi in Rome – was different, like hummus, kibbeh...
How come, these Middle Eastern specialties in South America? There’s an explanation. The grandad of Roy, an excellent cook, was from Syria, while his grandmother was from Spain. The future chef – whose parents separated – spent a lot of time with them, so much so he still recalls having breakfast with red onion, tomato and garlic, which was typical of his life at the time. And on top of this past that mixes Latin America and the Middle East, there’s also and most of all a lot of Italy in his life.
Caceres arrived in Italy partly by chance: when his mother moved here, he came to pursue a dream: he wanted to become a basketball professional. «There was a team in the C1 league here in Rome, and they wanted me to play with them. Unfortunately, I didn’t have the right papers, I needed a permit. I tried for a while, then I gave up. After all, I needed to work».
So he became the kitchen boy in a hotel on Lake Misurina, and from that point his career never stopped: Il Pellicano (2001), Locanda Solarola where he became chef (from 2002, for 6 years), then the meeting with Alessandro Pipero that led him to Albano Laziale... In October 2010 he opened Metamorfosi, one Michelin star since 2012.
His passion for cooking induced him to study. Since he didn’t have suitable stories from his grandmother, he explained, he read our most famous ancestors, like «Bartolomeo Scappi, Bartolomeo Stefani, Platina». So basically Caceres has studied Italian cuisine so much he can be considered an Italian ad honorem.
journalist born in 1974, for many years he has covered politics, mostly, and food in his free time. Today he does exactly the opposite and this makes him very happy. As soon as he can, he dives into travels and good food. Identità Golose's editor in chief
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Group photo for the speakers of 'Italy at the Basque Culinary Centre'. Left to right Gianluca Gorini, Luigi Dattilo, Paolo Marchi, Antonia Klugmann, Joxe Mari Aizega, Paulo Airaudo, Andrea Tortora, Richard Abou Zaki, Fabio Pisani, Pierpaolo Ferracuti, Franco Pepe. Only Federico Ceretto is missing
The 13 great protagonists of Italian cuisine awarded by Identità on the road 2020. This was the launch of our new digital platform. CLICK HERE TO REGISTER IN IDENTITÀ ON THE ROAD. For info write to email@example.com or call +39 02 48011841 ext. 2215
On the stage built in the middle of Open Colonna in Rome, a photo with all the winners of the second edition of TheFork Restaurants Awards