Simple cooking, high-quality ingredients and a love for products that have a story to tell: these are the key assets of Matteo Militello, a young Roman chef of Umbrian origin who first fell in love with cooking at home, while watching his grandmother roll out the pasta dough as a child. With her he began to cook and discover the first flavours, taking his first steps towards what would become his life’s passion.
His gastronomic journey began quite early and was marked by significant milestones, despite his young age. His first experience in the kitchen came at the Hotel Quirinale in Rome, then Matteo went to London where he lived for two years. There, in addition to thoroughly studying Thai cuisine, an important step in his training as a chef, he also began experimenting with the management side of the business.
Then he returned to Rome. Here he worked alongside Guido Boemio in the kitchen of Castel Gandolfo and later joined the team of Apuleius followed by Boccondivino.
However, the most important training experience for Matteo was when he arrived at La Pariolina and became second in command to Andrea Di Raimo, the chef who soon became his mentor. A spiritual partnership that reached its peak when the master handed over the leadership of the kitchen and the role of head chef to his pupil.
Then came a new adventure destined to hit the headlines in specialist magazines and gain excellent feedback throughout Rome. Matteo was asked to oversee the opening of Brado, a little piece of the mountains in the city, where his game-based cuisine earned the restaurant a place in the Gambero Rosso guide: it was a triumph for his great rural cuisine and the simple, genuine flavours that have always guided his culinary research.
Today Matteo has embarked on a new adventure, Aventina, a shop with a kitchen where products of Italian and international excellence are combined with a simple and essential culinary art, just the way he likes it. A place where every day cooking is a vehicle for discovering the excellence of the territory, to be explored and protected. Today and forever.