Mattia Cicognani, born in Romagna in 1990 and author of Ospitalità: a way of life, left the Batani hotel group a year and a half ago to move to the United States — for now, just Miami, although New York is soon to follow — to develop the 84 Magic Hospitality project. He has two partners: Andrea Fraquelli and Ignacio Lopez Mancisidor. The latter is a food and hospitality enthusiast from Madrid, while Fraquelli is a Londoner with Italian roots. His grandfather, Lorenzo, moved from Como to the British capital, starting as a commis at the Savoy Hotel. In 1955, he founded a restaurant chain called Spaghetti House, which still exists, though they are no longer involved.
The American project had to adapt to reality. The location in Manhattan is still taking shape and has yet to open, but the one in Florida has already doubled. Originally,
San Lorenzo was supposed to open first, but in October 2024, the three partners launched
Cotoletta, seizing a sudden opportunity. Only on May 31 did the flagship,
San Lorenzo, open its doors. Success has smiled on them from the very beginning.
Cotoletta (which on the plate is actually a costoletta — try explaining that to the customers) “was born,” Mattia explains, “from the idea of creating a dish for everyone, designed and presented to be served and appreciated by anyone — a simple, high-quality dish, in a welcoming atmosphere with fast service.
The goal was to recreate the true Italian spirit, made of conviviality and authenticity, with reservations only available by phone and the option for walk-ins to make the experience feel even more exclusive.”
And it’s worth noting how, seventy years ago, Fraquelli’s grandfather made waves by serving a cotoletta alongside small portions of pasta. That would’ve been unthinkable in Italy, but he understood that the British palate was different from ours — and so is the American one. “Our costoletta is pan-cooked in clarified butter, not deep-fried, preceded by bruschetta and truffle arancini with Parmesan
Pasta al pomodoro, an icon of the Italian cuisine all over the world
cream, then accompanied by fried zucchini, arugula salad, and a small portion of either tomato pasta or pasta alla bolognese.
One aspect we love is how the cotoletta encourages conviviality. There’s something special about everyone eating the same dish, just like in Italian homes. Cotoletta for us is a familiar, fun, joyful environment — capable of evoking the warmth and simplicity of domestic life.”
Then came San Lorenzo, located in the Little River neighborhood, right on the water and off the beaten path. Both venues are overseen by Giulio Rossi, an experienced chef with a solid career, including twenty years
with the
Fraquelli family in London, and known for expressing an essential, precise, unforced style of cuisine.
For Cicognani, “this isn’t just a restaurant — it’s a small manifesto of the new Made in Italy. A different way to tell the story of Italy — with intelligence, restraint, and depth, without nostalgia or showiness.
In an era when everything must be instant, hyper-personalized, and visually loud, we’ve chosen essenzialità. We subtract rather than add, we slow down instead of rushing. And that’s precisely why the place wins people over.”
“It’s a place that rejects excess and special effects in order to rediscover the taste of real things: a pasta cooked with respect, a dining room without frills, a service delivered in the right tone. San Lorenzo is contemporary Italy that doesn’t shout but persuades.
It’s a form of luxury, understated and brave enough to be quiet — and therefore powerful. Here, there’s only one question: carne o pesce?”
“We decided to eliminate the à la carte menu. We offer just a few dishes, well-executed, each telling a story, a flavor, a memory. They don’t change daily, but follow a natural rhythm, guided by seasonality and thoughtful cooking. Our signature dish? Linguine San Lorenzo all’aragosta — a timeless classic, reimagined with care and respect.”
The poker of figures that in Miami are behind Cotoletta and San Lorenzo. From left Andrea Fraquelli, Giulio Rossi, Ignacho Lopez Mancisidor and Mattia Cicognani
“We like to think that true luxury today is verità: just a few elements, but chosen with care. Sixties-style round chairs, tablecloths, hand-painted maiolica ceramic plates, low music, warm lighting — everything is designed to create an intimate, timeless atmosphere. It’s a restaurant with a materic, suspended soul, meant more to welcome than to impress.
That’s why we chose this phrase for the entrance: Dress as if you were going to see Nonna on Sunday".
