i. Biography
Executive Chef at Felice a Testaccio in Rome, Salvatore Tiscione works with Classical Roman food through a disciplined simplicity that keeps the tradition legible. At Felice a Testaccio, the menu is built on Roman custom rather than loose seasonal inspiration: each day of the week corresponds to a traditional dish. That structure gives Tiscione’s cooking its shape—measured, repetitive, and grounded in memory. He also uses the plain title chef, and that plainness suits a kitchen where care is carried by method, not ornament.
The Climb
Today, Salvatore Tiscione is Executive Chef and chef of Felice a Testaccio. The authority of the title sits inside a more useful fact: the work depends on continuity, on keeping a way of cooking active without flattening its source. In Rome, where culinary heritage is part of the daily landscape, Tiscione’s role is to hold that inheritance in use, service after service, through the discipline of the menu.
Today
The menu follows the city’s tradition through a weekly rhythm of traditional dishes. That gives the restaurant a clear working pattern: each day carries its own expected dish, and the week becomes a practical map of Roman cuisine. Tiscione does not use the menu to chase novelty. He leans instead on recognition, on flavors that arrive with the force of memory and recipes that need little introduction before they are understood.
Signature
Salvatore's signature dishes include tiramisù al bicchiere and tonnarelli cacio e pepe. The first keeps the dessert’s classic structure while presenting it in a transparent glass, where the layers remain visible and immediate. The second sits in the Roman canon: direct, familiar, and dependent on exact balance. Taken together, they show Tiscione’s range within a narrow frame—faithful to tradition, attentive to form, and clear about what matters most on the plate.
In Their Words “This is the original recipe that we serve at Felice a Testaccio in Rome, where I am the chef and, together with my sons Alessandro and Daniele, I sign the dishes of this historic place for 7 years.” “The recipe is conceived as a traditional tiramisu, but served in a transparent glass to admire the different colors and layers of the ingredients that make up the dessert.”
Recognition
His own words tie the work to family and continuity: “This is the original recipe that we serve at Felice a Testaccio in Rome, where I am the chef and, together with my sons Alessandro and Daniele, I sign the dishes of this historic place for 7 years.” On dessert, he is exact about presentation as well as recipe: “The recipe is conceived as a traditional tiramisu, but served in a transparent glass to admire the different colors and layers of the ingredients that make up the dessert.”
Profile updated August 2026
FAQ
Asked of Salvatore
What is Salvatore Tiscione's current role?
As of 2026, Salvatore Tiscione is Executive Chef.
What is Salvatore Tiscione known for?
Classical Roman cooking.
