Massimo Colaiori – Director
Restaurateurs’ son, Massimo grows up in a restaurant in Roma’s heart, where he began to work in this sector. He immediately understood that this was his way. He did different experience in many restaurant and locals of Rome. He also began to direct different catering until he landed to PummaRe’.
Simone Ledda – Deputy director
Roman, a real professional of the sector, Simone had an authentic passion for the restaurants since he was younger. He didn’t follow the footsteps of his business family and he faced, with devotion, a long and complete training. His experience is in the cocktail bar field, then he began a sommelier and at last he specializes as room director.
Meanwhile he did some abroad experience, in Spain first and then in London.
In Italy, he’s been manager for an important sector’s brand.
How it happens to the most brilliant and dynamic people, the need of a change bring Simone to PummaRe’, where he can finally do what he likes: be in touch with the clients and be part of the creative aspect of the restaurant.
Andrea Ricciardi – Chef
Andrea began his professional journey when he was just a lad, as a student in the Culinary Institute of Fiuggi, one of the most important of Lazio. After his graduation he returned in his city of Frosinone, where he decided to express his cooking with elements belonging of his environment. For different years, excluded two years in Bologna, he remains tied to the Ciociaria, until he arrived in Rome, where he worked for a few years in the kitchen of a five stars Hotel. He brings passion to PummaRe’,creativity but also reliability and organization skills, with just one goal: have satisfied customers.
Giuseppe Lusinga – Mastro Pizzaiolo
Born in 1976, Neapolitan blood, and a huge passion for Pizza. That’s how we describe the Mastro Pizzaiolo Giuseppe Lusinga in a few words. When he was just 13 he began to work in one of the oldest pizzerie from the old town of Naples. Choosing genuine products, the love for his land, brings him to PummaRe’ where he bring everyday his passion in every dish “because pizza is art as such needs respect”.