In Mexico City the sign on his restaurant reads “Like from Grandma Anna”. Nice large print then there is the Tiberius Bridge and the name of the city, Rimini, in large letters. Matteo di Monaco, from Rimini, learned everything from his grandmother Anna, especially how to make tagliatelle, piadina and cassoni. From his grandmother he then learned business flair. Brain drain, originally from Milan, with a home in Brianza, son of furniture makers, Matteo Di Monaco (41 years old) grew up from an early age with his grandmother in Rimini, where he attended school. In 2015 he said goodbye to Italy, leaving a job as a marketing manager. In Mexico Matteo improvises a job as a private chef during the pandemic. He brings Romagna cuisine to the most noble homes of the Mexican capital. The true flavors of our hills, such as olive oil, ragù and anything tastier.

Have you brought Lambrusco to Mexico?

“I closed an agreement between Caviro and a local distributor to create an ad hoc Lambrusco for large-scale distribution. Then the coffee supply chain. I then created a product portfolio that reflects my passions and founded my business in 2020 under the name of Cucina Matte And I organize events in homes as a private chef.”

And the restaurant?

“At the end of 2023 I opened the headquarters of my brand Cucina Matte in the San Rafael neighborhood of Mexico City. I consider it as a cultural center, as well as a restaurant, it is a hall of events related to the brand that carries the story of my life” .

And the grandmother from Rimini?

“The key value of this project is my grandmother Anna. I use her criteria that she used to buy the ingredients from the butcher in Rimini. I buy the ingredients with the same attitude. I make the tagliatella with the meat I know, I have control of the supply chain of all the products I use.”

Is there a lot of Made in Italy in your strategy?

“I take advantage of my experiences. I push Made in Italy but I don’t exclude Spain and France.”

Do you miss Rimini?

“In my restaurant I will show Federico Fellini’s films, the Dolce Vita, our modus vivendi. I also prepare piada and cassoni, but without lard”.

Will you come back?

“If I invoice I’ll come back.”

Do Mexicans eat tagliatelle?

“Every time customers ask me where I come from, I answer Rimini. For them, Rimini is the Acapulco of Italy. For Mexicans, Romagna cuisine is the best.”

Andrea G. Cammarata