A shared kitchen

Two different souls and creative energy that goes beyond what we already know, to discover the concentration of taste

Richard Abou Zaki

It was love at first sight between me and the kitchen. Bringing people together through good food and making them feel moved is the driving force behind this passion I devote myself to. I let myself be inspired by nature, by everyday life, but also by memories of the past, in search of a new balance between emotion and technique.

Two starred kitchens have shaped my vision: at Le Gavroche in London, I understood the importance of precision, rigor, and attention to detail, while at the Osteria Francescana in Modena I fully understood the role of the group, the unique strength that can lead a team in making every serve perfect.

"Nothing can be more powerful than your own eyes that see what is not there yet."

Richard Abou Zaki

Pierpaolo Ferracuti

I realized how much I was in love with this world by starting to work in the kitchen of my family restaurant by the sea and in the Roman trattorias. I felt like I was in the right place when the tension of the service built up and the adrenaline flowed through my veins, making me feel alive.

I carry the familiar atmosphere in my heart and the creative use of imagination, but above all, humanity. I also learned a lot from starred restaurants: the Kontrast and Maaemo in Northern Europe. The Osteria Francescana in Modena left me with particular attention to precision, technique and respect. These memories combined with the explosive power of new encounters inspire my vision of cooking on a daily basis.

“Cooking is an act of sharing. Everything you can dream of can be created in the kitchen.”

Pierpaolo Ferracuti

Towards the future

Retroscena started as a modern bistro in May 2018 when Pierpaolo Ferracuti and Audrey Croccel decided to stage a revisited traditional cuisine in Porto San Giorgio.

The big turning point happened in 2020 with the arrival of chef Richard Abou Zaki, a key figure in the growth of the restaurant, who took over half of the ownership and revolutionized it as a fine dining experience. From that moment on, the chef followed the entire creative process, with continuous investment in people, spaces and attention to detail.

To date, the partnership has allowed the chefs to run four businesses with more than thirty collaborators and to have a vision outside the box, going beyond what others can see.

Recognitions

2021

2 Forchette – Gambero Rosso
Finalista Chef dell’anno Richard Abou Zaki – Cook.Corriere
2 Cappelli – Le Guide de L’Espresso
Sorpresa dell’anno – Identità Golose

2022

1 Michelin Star – Michelin Guide
2 Forchette – Gambero Rosso
Sorpresa dell’anno – Identità Golose
3 Cappelli – Le Guide de L’Espresso
Campione del mondo Richard Abou Zaki – Girotonno 2022

2020

1 Piatto Michelin – Guida Michelin
2 Forchette – Gambero Rosso
Le Guide de L’Espresso

2022

1 Stella Michelin – Guida Michelin
2 Forchette – Gambero Rosso
Sorpresa dell’anno – Identità Golose
3 Cappelli – Le Guide de L’Espresso
Campione del mondo Richard Abou Zaki – Girotonno 2022

2021

2 Forchette – Gambero Rosso
2 Cappelli – Le Guide de L’Espresso
Sorpresa dell’anno – Identità Golose
Finalista Chef dell’anno Richard Abou Zaki – Cook.Corriere

2020

1 Piatto Michelin – Guida Michelin
2 Forchette – Gambero Rosso
Le Guide de L’Espresso