After years in the food & beverage industry, we've realized that sharing our experience is the most authentic way to continue growing.
Today, we put it at the service of those who want to turn their vision into reality!
Cecilia’s passion for cooking began in childhood, when she grew up in a home where very simple and delicate dishes were prepared to accommodate her mother’s health needs. It was then that she discovered how to bring depth to flavours without overwhelming them, using aromatic herbs, spices, and unexpected combinations. This early intuition shaped her approach to cooking: pure, essential, and surprising.
Her professional career took her to some of the world’s most prestigious kitchens: she began in Italy, training at some of the country’s top Michelin-starred restaurants—including Pascucci al Porticciolo, Guido Ristorante, Don Alfonso, and Alice—before moving to France to broaden her horizons, where she became Sous Chef at La Chèvre d’Or (2 Michelin stars). These experiences further honed her technical skill and creative sensibility. In Bologna, she immersed herself in traditional cuisine, mastering the art of fresh pasta in a historic city-centre restaurant. Each stage contributed to a cuisine that combines rigor with her own culinary identity.
Specializing in fish, which she prepares with precision and a delicate lightness, Cecilia decided to take the next step by opening 53 Untitled Restaurant in the heart of Rome—a space that carries her signature and allows her to fully express her culinary vision. The restaurant has been honoured with a Bib Gourmand by the Michelin Guide since 2023. Here, her personal and professional growth is brought to life in a gastronomic experience that celebrates the sea, the land, and memory, while always embracing innovation.
Mariangela’s wine passion began in childhood, during grape harvests with her grandparents in the Apulian countryside.
What started as a simple fascination soon grew into a lifelong passion, leading her to pursue formal training as an AIS Sommelier and become a certified beer taster through the Italian association MO.Bi.
Alongside her passion for wine, Mariangela developed a strong interest in corporate governance, stemming from her background as a lawyer. She applied
this expertise to the culinary world through specialized courses and a Master’s degree in Food & Beverage Management. She further enriched her
expertise with a Master’s degree in Food and Wine Journalism at LUISS University, allowing her to approach the sector from cultural and communicative perspectives.
In 2021, she joined forces with Chef Cecilia Moro on the 53 Untitled Restaurant project, a restaurant in the heart of Rome that reflects the complementary personalities of both women. Over the years, Mariangela has focused on creating and developing wine, beer and spirits lists, alongside building deep expertise in food consulting, supplier selection, and training service staff, with particular attention to customer engagement and the quality of guest service.
She also develops strategies to increase revenue and oversees the restaurant’s business and digital channels, while ensuring full compliance with privacy regulations.
A chance to grow together, outside the box. Our Team Building turns the kitchen into a workshop of collaboration, creativity, and fun. Guided by our Chef and sommelier, participants cook side by side, experiment with recipes, and share the joy of creating a dish with their own hands, on a food and wine journey. An experience that strengthens bonds, encourages active listening, and leaves every team with memories rich in laughter, connection, and discovery.
Every occasion deserves to be special. At 53 Untitled Restaurant, we design tailor-made events that transform a simple gathering into an unforgettable experience. Whether it's a corporate event, an anniversary celebration, or a themed dinner, our space adapts to your needs: personalized menus, elegant settings, and discreet service. Every detail reflects our philosophy: elegance, warmth, and a touch of surprise.
We bring the soul of the restaurant directly to a place that matters to you. With our Private Chef service, we create intimate, elegant atmospheres wherever you wish: from a bespoke menu and carefully selected ingredients to the table setting and attentive service. It’s the perfect experience for private dinners, special occasions, or moments when you want to delight your guests with the authenticity of a cuisine that combines skill and heart. Experience the excellence of 53 Untitled Restaurant—right in your own home!
Experiencing the kitchen is more than just tasting a dish—it’s about taking part, understanding, and being pleasantly surprised. At 53 Untitled Restaurant, we offer two ways to connect with our passion. In Show Cooking, the chef prepares dishes right before your eyes, revealing the gestures, techniques, and intricate layers of flavor that turn every creation into a moment of discovery. With Cooking Classes, you immerse yourself in the experience: hands-on lessons where you learn, cook alongside others, and take home not just a recipe, but also confidence, inspiration, and the joy of sharing. Two different paths, one essence: transforming food into an authentic and engaging experience.
Every restaurant project starts with an idea, but it takes a combination of passion and professionalism to turn that idea into reality. With our Food & Beverage Consulting service, we support those looking to create or refresh their space, designing bespoke plans that blend technique, taste, and identity.
Every detail is carefully considered, from menu analysis to wine list design. We focus on high-quality ingredients, seasonal produce, and sophisticated pairingsthat complement the dishes and tell a story.
Our chef and sommelier guide this process with their expertise and experience, developing customized strategies and offering fresh perspectives to enhance and strengthen your project’s identity.
We also provide operational management services, including cost optimization, supplier selection, and waste reduction. Above all, we focus on the gastronomic identity, because a restaurant is not just a place to eat—it’s an experience that speaks to guests with clarity, authenticity, and style.
