San Domenico Restaurant

The San Domenico opens its doors on March 7, 1970 by the will of Gianluigi Morini, a great lover of art and beauty. Cinema is one of his favorite hobbies, along with that of cooking, which he cultivates by inviting friends to dinner and experimenting with them on his skills as a cook, sommelier and director. He began to read up on restaurants in Italy and other countries and the conviction of building a "tailor-made" restaurant matured; he did so towards the end of the 1960s in the rooms of his paternal home, creating a restaurant with twenty tables, of which he took care of all the details: from the walls covered with linen cloth to crystal glasses and the silver underplates to fresh flowers every day.

San Domenico sees gastronomic choices that first tend to balance the flavors of tradition with the care and taste of home cooking. Morini later turned to the experience of Nino Bergese, a great cook who boasted a prestigious career in the kitchens of kings and powerful Italians and foreigners. The idea was to give everyone the opportunity to get to know and appreciate the great cuisine of the Italian noble houses.

Bergese's relationship with Valentino Marcattilii, the young chef who had assumed responsibility for the kitchen, was extraordinary and the agreement was magnificent and what resulted was a first case in Italy of catering that clears the whole Romagna concept of trattoria, in favor of a refined and refined experience that does not envy the French cousins.