At San Domenico, saying family is not simply a matter of blood. It is sharing a style, a tradition that is never a point in the past, but a solid foundation on which to continue creating to invent, to harmonise symphonies of taste and passion.
San Domenico is a place where we grow, where we work together day after day to introduce and appreciate the best of Emilia-Romagna cuisine, where every action shares the same passion and care for the well-being of guests. Where everyone, from the chef to the waiter, can express the best of themselves every day in what they do and continue to carry on a story that began 50 years ago with Morini’s brilliant intuition.

Today, Massimiliano Mascia, Valentino’s grandson, represents the new generation of the restaurant as well as a sign of continuity in innovating and renewing, while at the same time preserving solid roots in the Italian gastronomic tradition.
His journey began when he was only 14 years old: for five years, up to his hotel-management high-school diploma, he alternated his presence in the kitchen with his studies and, after finishing school, he began his travels with the aim of expanding his knowledge of raw materials, techniques and flavours. In the United States, he understood the importance of work organisation. In France, he deepened his cooking technique and perceived the great value of gastronomic history and culture. In Italy, he carefully studied raw materials, ingredients that are unequalled in the world in terms of quality.
From his CV, we mention in particular his Italian experiences at the Vissani Restaurant and the Romano Restaurant in Viareggio, his American experience at Osteria Fiamma in New York and his French experiences first at Bastide Saint Antoine and finally in Paris at the court of the multi-starred Alain Ducasse at Plaza Athenée.

Natale has been representing the hospitality of San Domenico since 7th March 1970. The customer becomes a guest and his task is to turn a lunch or dinner into an all-round experience without being limited to the dish.

Giacomo, with his friendliness and professionalism, inherits the know-how of the great Italian halls, sewing a perfect suit to the needs of each guest to make the experience unique and magical.