Portrait of Massimo Riccioli
i. Biography
At a Glance - Role: chef and patron - Venue: La Rosetta, Rome, Italy - Career history: La Rosetta - Specialty: seafood - Craft note: ingredient quality, pleasure, and nutritional balance guide the cooking His work at La Rosetta, Rome, Italy is defined by seafood and by a strict reading of ingredient quality. Massimo Riccioli frames the kitchen around a simple standard: good cooking starts with excellent produce, then moves through handling that keeps flavour and nutritional balance in view.
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Massimo Riccioli’s signature dishes include Street Fish, Zuppa die Pesce á la Massimo, and Tuna fish burger.
In Their Words "Great cuisine can only come with excellent ingredients. My colleagues and I put passion into transforming ingredients into dishes capable of fusing pleasure with nutritional balance."
FAQ
Asked of Massimo
What is Massimo Riccioli's current role?
As of 2026, Massimo Riccioli is Chef and patron.
What is Massimo Riccioli known for?
Seafood.
The Sunday email
Read about chefs like Massimo Riccioli in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.