About US
Dario Liguoro
Owner – Handyman
A passion for history, cuisine and nature
Since he was a child, Dario shows a natural inclination for cooking: already at the age of three he stirs ladles and pots like a small orchestra conductor.
Graduated in History with a master’s degree in Food History and Culture, he combines his passion for food, fishing and wine to create a restaurant where every dish wants to celebrate gastronomic traditions and seasonal ingredients.
Owner and manager of the room, do not hesitate to get on the stove when necessary. It is not uncommon to see him with boots and basket in hand, ready to look for mushrooms in the woods or share stories of his last fishing trip.
For Dario, La Svolta is not just a simple restaurant, but a project of ethical and sustainable cuisine within a convivial, welcoming and inclusive context.
Enza Amato
Room Manager and Sommelier
Definitely eclectic and with a distinctive passionate temperament, she never misses anything.
She started working on stage and behind the scenes in theatre and music, covering various roles in the creative, artistic and organisational fields as well as as as a freelance translator.
Today she is a sommelier, a lounge (and counter) woman, a food & wine specialist, an expert in enogastronomy and communication of excellent products from the national territory but also a serial taster.
He is always comfortable with the microphone in his hand but it is with the corkscrew that he can touch the highest notes of the heart.
Minamba Keita
Sous-chef
Broad shoulders and big heart
Entered discreetly thanks to a training internship, he has been able to conquer everyone with his dedication and love for the culinary art.
Versatile and flexible, he is able to adapt naturally to any work situation, compensating for his silences with a Hollywood actor’s expressiveness.
Although the years go by and the brigades change, Minamba remains that precious and comforting shoulder on which all of us would like to lean.
Riccardo Mainoldi
Chef
Born in Bologna but with a strong international curiosity, thanks to his school and family he soon approached world cuisine, without ever abandoning traditional recipes.
Initially, he undertook university studies in chemistry and biology that would prove very useful later, when he decided to dedicate his soul and body to the world of cooking.
Spanning between traditional cuisine, French cuisine and Far Eastern cuisine, he arrives at La Svolta, where he can test his maturity in the role of Chef.
Shocked
by his work experience in Tokyo, he dreams of being able to establish himself in Japanese cuisine as well.
Dario Liguoro
Owner – Handyman
A passion for history, cuisine and nature
Since he was a child, Dario shows a natural inclination for cooking: already at the age of three he stirs ladles and pots like a small orchestra conductor.
Graduated in History with a master’s degree in Food History and Culture, he combines his passion for food, fishing and wine to create a restaurant where every dish wants to celebrate gastronomic traditions and seasonal ingredients.
Owner and manager of the room, do not hesitate to get on the stove when necessary. It is not uncommon to see him with boots and basket in hand, ready to look for mushrooms in the woods or share stories of his last fishing trip.
For Dario, La Svolta is not just a simple restaurant, but a project of ethical and sustainable cuisine within a convivial, welcoming and inclusive context.
Enza Amato
Room Manager and Sommelier
Definitely eclectic and with a distinctive passionate temperament, she never misses anything.
She started working on stage and behind the scenes in theatre and music, covering various roles in the creative, artistic and organisational fields as well as as as a freelance translator.
Today she is a sommelier, a lounge (and counter) woman, a food & wine specialist, an expert in enogastronomy and communication of excellent products from the national territory but also a serial taster.
He is always comfortable with the microphone in his hand but it is with the corkscrew that he can touch the highest notes of the heart.
Minamba Keita
Sous-chef
Wide shoulders and big heart
Having entered discreetly thanks to a training internship, he has been able to win everyone over with his dedication and love for the culinary art.
Versatile and flexible, he is able to adapt naturally to any work situation, compensating for his silences with a Hollywood actor’s expressiveness.
Although the years go by and the brigades change, Minamba remains that precious and comforting shoulder on which all of us would like to lean.
Riccardo Mainoldi
Chef
Born in Bologna but with a strong international curiosity, thanks to his school and family he soon approached world cuisine, without ever abandoning traditional recipes.
Initially, he undertook university studies in chemistry and biology that would prove very useful later, when he decided to dedicate his soul and body to the world of cooking.
Spanning between traditional cuisine, French cuisine and Far Eastern cuisine, he arrives at La Svolta, where he can test his maturity in the role of Chef.
Shocked
by his work experience in Tokyo, he dreams of being able to establish himself in Japanese cuisine as well.
Dario Liguoro
Owner – Handyman
A passion for history, cuisine and nature
Since he was a child, Dario shows a natural inclination for cooking: already at the age of three he stirs ladles and pots like a small orchestra conductor.
Graduated in History with a master’s degree in Food History and Culture, he combines his passion for food, fishing and wine to create a restaurant where every dish wants to celebrate gastronomic traditions and seasonal ingredients.
Owner and manager of the room, do not hesitate to get on the stove when necessary. It is not uncommon to see him with boots and basket in hand, ready to look for mushrooms in the woods or share stories of his last fishing trip.
For Dario, La Svolta is not just a simple restaurant, but a project of ethical and sustainable cuisine within a convivial, welcoming and inclusive context.
Enza Amato
Room Manager and Sommelier
Definitely eclectic and with a distinctive passionate temperament, she never misses anything.
She started working on stage and behind the scenes in theatre and music, covering various roles in the creative, artistic and organisational fields as well as as as a freelance translator.
Today she is a sommelier, a lounge (and counter) woman, a food & wine specialist, an expert in enogastronomy and communication of excellent products from the national territory but also a serial taster.
He is always comfortable with the microphone in his hand but it is with the corkscrew that he can touch the highest notes of the heart.
Minamba Keita
Sous-chef
Wide shoulders and big heart
Having entered discreetly thanks to a training internship, he has been able to win everyone over with his dedication and love for the culinary art.
Versatile and flexible, he is able to adapt naturally to any work situation, compensating for his silences with a Hollywood actor’s expressiveness.
Although the years go by and the brigades change, Minamba remains that precious and comforting shoulder on which all of us would like to lean.
Riccardo Mainoldi
Chef
Born in Bologna but with a strong international curiosity, thanks to his school and family he soon approached world cuisine, without ever abandoning traditional recipes.
Initially, he undertook university studies in chemistry and biology that would prove very useful later, when he decided to dedicate his soul and body to the world of cooking.
Spanning between traditional cuisine, French cuisine and Far Eastern cuisine, he arrives at La Svolta, where he can test his maturity in the role of Chef.
Shocked
by his work experience in Tokyo, he dreams of being able to establish himself in Japanese cuisine as well.