La Botte Ristorante Pizzeria

Let's start from September 3, 1960, a Saturday evening, one could also say any Saturday evening, but it is not so, just that Saturday evening I came to light even if it was dark outside it was 11.25 pm. My parents, mother Anna Maria and father Augusto, were happy and proud of me, constantly following me as I grew up. My first "gift" requested by me, which even today I remember with affection, was the "coppa rica", an ice cream cup from Sammontana for being promoted to the 5th grade, costing Lire 150. After secondary school, I chose the hotel institute "Kitchen address". I was supposed to start the first season on June 1, 1975 but unfortunately I started it a week later, because on May 29, due to a fatal accident with the tractor, I lost my father. The 4-month seasonal experience with Marotta sunflower was nothing short of fantastic thanks to the help of a great chef Pietro Pettinelli. The second season at the Hotel Europa in Milano Marittima, after 6 weeks I found myself "proudly" accepting the responsibility of the kitchen, this made me grow a lot in management and helped me from then on. The third year Baden Baden, then a short replacement of a cook in Besigheim near Stuttgart, a short replacement that lasted almost 10 years until 1986. In December 1985 the birth of our daughter Valeria Valentina, "wonderful reality" thanks to which we took the our decision to return to Ancona “home”. 12 July 1986 date of the birth of the BARREL. The years passed quickly and in 1993 Marco Leonardo arrived, "our most beautiful son". The restaurant continued to grow, especially thanks to the help of my wife Salvatrice, my mother who followed our children, and the various collaborators "whom I always thank". The first change was the inclusion of the wood-burning oven in 1990, a turning point ... then we had 40 first courses on the menu, all expressed, the most requested dish was the TRIS (of first courses). We have always had, as today, a diversified menu from meat to fish, from vegetarian to vegan, up to 8 pizza doughs. Today, with the help of our children and the valid and loyal professionals of our team, we try more than ever to always come up with something new. To all a big thank you for these years spent with you and obviously a warm:
"THE PLEASURE P.s .: immensely wonderfully confidently always WLABOTTEATUTTI!"