Riccardo Di Giacinto

The Path

A kitchen’s pull showed up early for Riccardo Di Giacinto, who entered the trade at 16, before the current spotlight on chefs had settled in. That early entry frames the rest of his work: a direct move from first service into a profession he describes as immediate, not accidental. Early in his career, Riccardo worked as chef at Trattoria San Rocco in Monterotondo, north east Rome. Today, Riccardo is Chef Patron of All'Oro (since 2007) and chef of All'Oro Restaurant (since 2007).

The Work Today

At All'Oro, Riccardo Di Giacinto works in the long line of a kitchen that has held the same address and the same hands since 2007. The role sits on two registers at once: Chef Patron and chef, a structure that keeps authorship and operation under the same roof.

Signature

Riccardo Di Giacinto’s signature dishes show a kitchen working across Roman markers and precise plate construction: tiramisù di baccalà e patate, cappelletti in brodo, and Rombo al verde, Ostrica, Piselli e Caviale di Chiocciola.

In Their Words “Riccardo Di Giacinto says he started very young, before cooking and chefs drew the attention they do now, and that the moment he entered a kitchen at 16 the work registered immediately as the profession for him.”