Gianluca Gorini left London for the tiny Italian village of San Piero in Bagno. Now DaGorini is talked about all over the world.
Opening a gastronomically ambitious restaurant in a village of just over 3,000 people takes a certain amount of courage. Doing so almost a decade ago, before food became such a powerful draw for travelers willing to travel hundreds of miles just for a meal, might have seemed almost like an act of madness.
When chef Gianluca Gorini and hospitality director Sara Silvani established DaGorini in 2017 in San Piero in Bagno, a village off the usual routes in Emilia-Romagna, they “were also choosing the kind of life we wanted to lead,” Gorini explains. “We wanted to put certain values, especially family, back at the center of our lives.”
That choice allowed them to build something that reflected who they were: a restaurant shaped by relationships with the surrounding area and its people, years of experience in kitchens (first in London, then back to Italy), and ongoing research. “We rolled up our sleeves, and took over a historic restaurant that had been an important reference point in Italian gastronomy,” Gorini says.
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