Ristorante Cacciani in Frascati celebrates its first 100 years – In Brief

Ristorante Cacciani in Frascati celebrates its first 100 years – In Brief


(ANSA) – ROME, APRIL 30 – Cacciani, the famous restaurant in Frascati, celebrates the first 100 years of family activity and traces in a photographic volume that offers, from today until December to customers, a century of coexistence that the three generations of restaurateurs accompanied with the wines of the Castles of own and biological production. At the tables are actors of the stature of Clark Gable and Gary Cooper, VIPs from the golden years of Cinecittà, and families at Sunday lunches, confirmations and communions. More than a million and a half people have tried the traditional cacio & pepe pasta, served here with an unchanged recipe since 1922, along with pepper chicken, vignarola, savory crostino alla provatura and zuppa inglese with alchermes , as tradition dictates.

Today at the head of this establishment, with a panoramic terrace and a hotel, are the brothers Caterina, Leopoldo and Paolo Cacciani who consider the centenary “a goal but above all a starting point. For us, the past is fuel for the future.”

It all started with a tasting of wines and oils and a Roman cuisine restaurant belonging to great-grandfather Leopoldo who landed in Frascati from the Marches in search of fortune and a good land to plant a vineyard and an olive grove that now has a thousand plants, next to the orchard of chicory and aromas that still characterize a solid and never banal cuisine, where even young people from the area alternate in the kitchen. “Compared to our colleagues in the sector, we have no team problems – says Paolo Cacciani – because we have always collaborated with training institutes and, thanks also to regional employment support tools, we select the best talents in the kitchen and in the dining room. , who then go from apprenticeship to professional life”. On the menu, announces Leopoldo, the great family classics such as “Caccianelli alla Poldino” will happily coexist with contemporary dishes proposed by our young collaborators “It is very nice to celebrate such an important anniversary – concludes Paolo – and it is exciting to do it with a new brand of kitchens and a team of young chefs who bring new life and ideas, maintaining the style that has allowed us to go through the decades but, at the same time, working on a path of constant evolution” (RESOLVER).

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