The cuisine at Il Pagliaccio is refined, unique and unambiguous.
There is enough creativity on the menu to last a lifetime.
A cuisine that embraces the world of the fusion of different flavours and aromas by Anthony Genovese and Francesco di Lorenzo, for years at his side.
At times, after the meal, everything can seem different, between the textural contrasts, mellow sweetness and plays on colour… small, sweet temptations…
Born in 1980, Francesco Di Lorenzo is one of the pillars of Il Pagliaccio. After graduating from IPSAR Praia a Mare, he moved to Austria, to the Hotel Goldener Loewe. From 2004 to 2007 he acquired work experience at various restaurants in Florence, Ravello and Scalea, and then arrived at Il Pagliaccio, where he currently holds the position of sous chef to Anthony Genovese.
Tommaso first began his culinary career in baking under the guidance of Gabriele Bonci.
He then discovered contemporary cuisine, embarking on an apprenticeship at restaurant Metamorfosi in Rome.
Motivated by the desire to grow and evolve, Tommaso decided to move abroad, first to Australia and then to Belgium at restaurant In de Wulf. After returning to Italy, he worked at restaurant Caino and then left for Axpe in Spain for the kitchen of Asador Extebarri.
In 2015 he arrived at Il Pagliaccio where he stayed for a year and a half before deciding to move abroad again, this time to Paris at Pierre Gagnaire where he remained for a year.
Inspired by the experience he then returned to Rome and restaurant Il Pagliaccio, where he currently works as Chef Anthony Genovese's sous chef.
Since the beginning of 2017, Thierry Tostivinit has been the resident pastry chef at Il Pagliaccio. After working in several Michelin-starred restaurants in Italy, France and Asia, the French Pastry Chef decided to stay in Rome, specifically at Il Pagliaccio restaurant. This is where he is now, creating pastry and baked goods with the utmost care and attention.