The Passion for Catering
In the running and management of La Sosta dei Cavalieri our chef is helped by: Franco SaglioccoFranco Sagliocco, a professional sommelier and tireless storyteller, a careful and profound connoisseur of wines and cuisine, always passionate and dedicated to the explanation and the story for the pleasure and the culture of the people sitting at the tables of his restaurants. It was Giovanni who recruited him to sell his Tavern’s shares to him and to Liano Pratesi, one of the historical chefs of the Tavern, who was with Giovanni also in his previous catering adventures. So from 2006 L'Osteria dei Cavalieri has become a company made of three people: Franco, Liano and Ettore Masi, another historical figure of Pisa’s catering and founder, as already said, of the renowned Pisan restaurant well known for the quality and continuity of its proposals for nearly twenty years it is a certainty for customers who over the years have never been disappointed.
Four years after the 'idea of a new restaurant in the same street of the Tavern, a place with just twenty-five seats, where the intention, is to propose the historical dishes of Tuscan tradition, but concentrating mainly on the proposal of the highest quality fish, and never bred an possibly from our seas, enriching it with tasting dinners, ranging from small local producer to the great wine producer, with a single purpose, to educate customers to a quality of excellence in all its forms. It at this point that Mori decides to get back on the game, of the four shareholders, Ettore and Liano are the runners of The Osteria, and Givanni and Franco have the task to launch the Sosta.
The Sosta is not only history: together with the experience and skill of its shareholders, a group of young people, carefully selected, with a great ambition and passion, are a very important part of the restaurant staff. In the kitchen, at Mori's side there is Mirko Ghelardi,a young man close friend of Franco, a chef endowed with an excellent technique and a long experience what concerns seafood, a passionate fisherman and a great connoisseur of fish, he often supplies La Sosta with fish he has fished himself, and for this reason, at the restaurant he is called "cook and fisherman."In the kitchen also collaborates Allan Reyes. In the hall with Franco, you will appreciate the kindness and competence of Enrico Olmeo, a boy of Sardinian origin who many years ago moved to Pisa to study engineering, he has always worked in middle-high level restaurants gaining a good knowledge and culture in the world of wine and cheeses. The hall is enriched with the sweetness and smile of Chiara Putrino.