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Chef Paolo Masieri and wife Barbara Pisani (pastry and wine expert)



Chef Paolo Masieri and his wife, wine and pastry expert, Barbara Pisani, shared their passion for authentic Ligurian cuisine from their kitchen at Paolo e Barbara Ristorante in San Remo.

With a steadfast commitment to using only the finest natural ingredients, Chef Masieri incorporates his flair for creating innovative recipes with the traditional cooking methods he learned from his father, who first owned the restaurant. When Paolo took over in 1988, it was a priority to continue delivering an unforgettable culinary experience, recognized by some of the most discerning international food connoisseurs throughout the world. Now, sons Stefano and Lorenzo are devoted to the restaurant and work closely with their parents.

Acquiring quality raw materials is the basis for their refined menu. Always mindful of that goal, their restaurant receives twice daily seafood deliveries such as prawns, sea urchins, sea cucumbers and a variety of shellfish from only local fishermen. They serve free range poultry and beef that are strictly raised on natural feed. Vegetables such as zucchini, artichokes, basil and asparagus, considered some of the most important products of the area, are primarily grown and cultivated in their personal garden.



Click here to see more of Sharon Spangler's story on Roberto Soncin Gerometta's Riflessi Veneziani and Chef Paolo Masieri.

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“Thanks once again for a wonderful evening and cooking experience. The food was fabulous, the wines divine!”

Erica B.

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