The menu of the Pentola d’Oro Awards Region of Lazio and Chef Paolo Cacciani

Paolo Cacciani, an Italian chef born in Rome in 1966, is married to Sara and has two sons aged 12 and 15. In 1922, his grandfather Leopoldo opened the restaurant Ristorante-Hotel Cacciani in Frascati in the Lazio region of Italy. Under the wise guidance of Leopoldo and his wife Giannina, the two sons Tommaso and Armando – along with their wives Adriana and Dina – managed the growth and expansion of the Cacciani restaurant, which coincided with the economic boom of the post-war period and the growth of Italy.

Today, almost 100 years later, Paolo Cacciani is still running the same restaurant, keeping up long-standing traditions which began with his great grandfather, who in addition to owning the restaurant produced wine and olive oil. The Ristorante-Hotel Cacciani has been listed in the world-renowned Michelin Guide since 1957 and produces a line of products called “Fatto da Cacciani”: Frascati White wine, Frascati Red Cabernet Sauvignon-Merlot, EVO Olive oil and a line of sauces, including their famous “Cacio e Pepe”.

Retracing the career of the chef, Paolo Cacciani graduated in Business at La Sapienza University in Rome in 1992 with the thesis “La Ristorazione Commerciale: how to run a commercial restaurant”; in addition, Chef Paolo became the owner and head chef of the Ristorante-Hotel Cacciani.