Agostino Iacobucci and Marco Garattoni
Agostino Iacobucci’s passion and experience meet Marco Garattoni’s creativity and curiosity in a culinary project designed to leave a lasting impression. Ancòra e ancòra (Again and again, in Italian).
Twenty-five years of study, experimentation and dedication, spent in some of the most prestigious restaurants in Naples and Bologna, have enabled Chef Agostino Iacobucci to develop his own distinctive culinary philosophy.
Today, his vision of cuisine can be fully appreciated at Ristorante Agostino Iacobucci in Castel Maggiore, awarded one Michelin star.
Born in 1994, resident chef Marco Garattoni has worked in some renowned kitchens, including Restaurant Berton in Milan, Disfrutar in Barcelona and Restaurant Magnolia in Cesenatico. He was selected for his attention to ingredients and his passion for cooking.
Agostino Iacobucci and Marco Garattoni
Agostino Iacobucci’s passion and experience meet Marco Garattoni’s creativity and curiosity in a culinary project designed to leave a lasting impression. Ancòra e ancòra (Again and again, in Italian).
Twenty-five years of study, experimentation and dedication, spent in some of the most prestigious restaurants in Naples and Bologna, have enabled Chef Agostino Iacobucci to develop his own distinctive culinary philosophy.
Today, his vision of cuisine can be fully appreciated at Ristorante Agostino Iacobucci in Castel Maggiore, awarded one Michelin star.
Born in 1994, resident chef Marco Garattoni has worked in some renowned kitchens, including Restaurant Berton in Milan, Disfrutar in Barcelona and Restaurant Magnolia in Cesenatico. He was selected for his attention to ingredients and his passion for cooking.
The Ancòra Project
A new dining concept takes shape in Cesenatico, placing the highest-quality ingredients at its heart while embracing seasonality and a commitment to short supply chains.
Ancòra’s cuisine stands out for its selection of dishes that celebrate locally caught seafood, exceptionally fresh fruit and vegetables, and aromatic spices and herbs with extraordinary colours and fragrances.
An authentic exploration and explosion of flavour, always staying true to its roots and traditions.
The Ancòra Project
A new dining concept takes shape in Cesenatico, placing the highest-quality ingredients at its heart while embracing seasonality and a commitment to short supply chains.
Ancòra’s cuisine stands out for its selection of dishes that celebrate locally caught seafood, exceptionally fresh fruit and vegetables, and aromatic spices and herbs with extraordinary colours and fragrances.
An authentic exploration and explosion of flavour, always staying true to its roots and traditions.
