On March 7, 1970, Gianluigi Morini opened Ristorante San Domenico in Imola, introducing for the first time in the history of the Italian restaurant industry the idea of «home cooking» that had always fascinated him during his long years of research. Up to this moment, this type of cooking was the exclusive patrimony of very few rich Italian families, who had professional chefs responsible for their kitchens.
Transferring such an idea to a restaurant was not an easy feat. Morini, following Luigi Veronelli’s suggestion, turned to the greatest of just such professional chefs, Nino Bergese, «the chef of kings». Along with Morini, Bergese organized the kitchen staff and hired the very young Valentino Marcattilii as his assistant. The two worked side by side for 7 years.
During this period Valentino also perfected his skills with numerous apprenticeships in some of the most renowned restaurants of France.
Upon Bergese’s passing in 1977, Valentino assumed direction of the San Domenico kitchens and began his dazzling career that has made his art famous in every country of the world.