Our menu features an extensive range of contemporary pizzas;
they are all very different for the type of dough and the ingredients used, their flavour and fragrance and are accompanied by a selection of excellent wines and craft beers and an amazing selection of desserts, to which we also bring a decade of experience as pastry makers.

What is Gusto Madre?

Gusto Madre is all about creating simple, authentic flavours, the flavours of yesteryear that characterise all of our dishes thanks to the use of sourdough.
Gusto Madre is about caring for the ingredients given to us by Mother Nature, contaminating them as little as possible to preserve their original flavour.
Gusto Madre is culinary experience, a journey to discover top-quality raw materials, natural ingredients, cutting-edge processing techniques; a journey that becomes a promoter of the "food culture" aimed at giving the consumer a carefully made consistent product.

A new concept of pizza

The very best quality raw materials, unrefined flour, cutting-edge processing techniques and novel combinations are just some of the factors involved in this all-out REVOLUTION. From traditional iconic Italian dish it is but a short step to "contemporary alternative" so much so that our goal is to improve the product in order to get closer to the top-class restaurant level. While maintaining all of the original characteristics, they have developed a new concept of pizza: delicious, healthy and easy to digest.

Chef Fabio Ciriaci

Fabio Ciriaci was born in 1987 in Piedmont, the region of Italy where he also grew up. He acquired his passion for cooking from his grandmother Elvira.
At the age of 14, while attending the catering institute in Turin and thanks to his teacher, Renato Crivello, he realised that cooking was his world and he started to work as an assistant chef in various restaurants on the Cote D’Azur, France and the Costa Smeralda in Sardinia, before continuing his experience at the starred restaurant “Aimo e Nadia”, in Milan.
On finishing his educational career, he began his adventure as an assistant chef in the restaurant “Dolce Stil Novo”, run by Alfredo Russo in Turin, and it was there that his interest turned to pastries, so much so that it took him to work for a year as a pastry cook in the Baratti&Milano café. 
His desire to learn and improve continued to grow and, shortly after, he accepted a fantastic offer to work at Eataly in Turin, where he was assigned the role of managing the pastry shop of Luca Montersino.
A year and a half later he began to work in his laboratory “Golosi di Salute” [Healthy Gluttons], as head of production. It was there that he invented and patented a vegetable fat, substitute for butter and margarine, based on rice oil and cocoa butter, which is still marketed under the name of Risolì. There, also, he acquired a passion for “sourdough”, in all its nuances and uses.
During this experience he met his wife, Francesca, with whom he set up the restaurant Gusto Madre, a concept of “contemporary pizza”, synonymous with the search for simple and authentic flavour. By making use of sourdough and by choosing high quality ingredients, every dish reminds you of “the old-fashioned flavour” revisited in a contemporary keynote; special attention is also paid to the dessert menu and the important leavened products, to give an experience of complete flavour.
Thanks to the pizza, Fabio Ciriaci has managed to create the perfect combination of all his passions: through his dough he manages to combine high quality cooking, planning and pastry.
Future plans? Creation of a laboratory for production of high quality cakes and pastries.

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EXCLUSIVE
Upon request, Gusto Madre is the ideal partner to accompany events and celebrations at your location of choice.

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Opening hours

Lunch
12:30 pm - 2:30 pm
Dinner
7:00 pm - 11:00 pm
Closed
Sunday at lunchtime and all day on Tuesday

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