For years, Andi and Paolo worked in Europe and then in Cayman, building up their ideas and doing their research, always knowing that their dream would be to one day open an exceptionally good Italian restaurant – a place where customers want to return again and again. In the summer of 1999 their dream became a reality and Ragazzi Ristorante and Pizzeria was opened.
Luca Cocchieri has recently started working for Ragazzi as its Head Chef. He is originally from Papozze in North-East Italy, a small town in the Province of Rovigo in the Italian region Veneto, located about 50 km southwest of Venice. His passion comes from his grandmother, who always encouraged him to be around the kitchen. He started the culinary school at the age of 14, working across Italy, building up skills and experience.
Luca meticulously prepares standards; the antipasto alone is worth a visit, as are homemade bread sticks and focaccia, carpaccio, and insalata Caprese. The shellfish linguine in a light, silken tomato sauce, with cherry-tomato skins pulled back and crisped, and gnocchi in four-cheese sauce with brandy and pistachios please pasta perfectionists.
“Meeting people from all over the world allowed me to grow a lot personally and professionally. I always try to look ahead to new styles, always keeping in mind: passion is a tradition that never fades"