Having an entrepreneurial vision that imagines the future and defines every detail. Clear ideas, sacrifice, passion and a bond with your land: this is how the Bartolini’s dream came true. Today, the family owns 5 restaurants and they don’t want to stop. Here’s the story of Stefano and Andrea Bartolini and the secrets of their success.
Stefano Bartolini, son of a fisherman and with a degree in Economy, opened his first restaurant, La Buca in Cesenatico, in 1985. He has always been firmly convinced that the quality of food, the Chefs’ creativity or a good wine cart are not enough to gain success.
“You must be constantly updated, travel (he yearly visits many fish markets around the world, N.d.R), do your researches, offer the best products from your territory, and follow new trends in the culinary system. Also, you must value your own products”.
Their local raw material is fish: by studying different, experimental ways of cooking and serving it, they created different stories to present in a dish. The knowledge and culture of the sea derive from grandfather Marcello, who was a fisherman and a perfect host.