F A B R I Z I O S A C C O
F A B R I Z I O S A C C O
\ Executive chef
Fabrizio Sacco was born in Pescara in 1975. After graduating in Engineering, he embarked on a professional career related to his education until, in 2005, he decided to pursue exclusively his greatest passion: cooking.
Fabrizio has expressed a creative and entrepreneurial side since 2002, when he opened his first restaurant in Pescara. In 2005 in Silvi Marina (TE) continues with LOASI di Morgan, initially a workshop and then a restaurant and a summer Lido. With the Oasi di Morgan Fabrizio acquires awareness of his goals and sets the work of the restaurant in a personal and identifying way, and chooses to start from here to narrate the last 13 years matured in the kitchen. Years in which he brought a series of changes to his home town: with the arrival of Il Caffè delle Merci in 2007, one of the first bars in the area that only years later became the scene of nightlife in Pescara, he offers a different style of entertainment, an informal and modern bistro, in which you can breathe a metropolitan air and taste interesting dishes. Hospitality is the distinctive feature of Fabrizio. In its locations, the customer should always feel at ease and comfortable. In 2012 he attends an internship in the restaurant of Filippo La Mantia in Rome. This is his first experience in a professional brigade that fascinates and encourages him to grow.
After having established the Kifood catering company in 2014, he attended the Niko Romito Formazione, the Scuola di Alta formazione e Specializzazione Professionale dedicated to the world of catering and haute cuisine. It is a fundamental stage in his training.
For a few months he cooked at Spazio Rivisondoli and Spazio Roma, the restaurant-laboratory created by chef Niko Romito for his students. In 2017 Fabrizio worked in Christian Puglisi‘s Relæ Brigade in Copenhagen. In Denmark he finds an idea of a restaurant very similar to his, which combines a high level culinary experience with a pleasant and cool atmosphere, the right compromise to which he wants to aim with the reopening of LOASI in 2018.
N I C O L A D R A G A N I
\ Sous Chef
Nicola Dragani, aka Nick Mallo, is a friend, partner and protagonist of many of Fabrizio’s projects. Known by the general public for his participation in the culinary talent show Masterchef, he followed the cuisine of Caffè delle Merci and Kifood‘s catering service. He returned to Abruzzo from Milan where he worked at Yoshi, to share Fabrizio’s idea once again: LOASI.
S T E F A N O D’A N D R E A
Stefano D’Andrea, was trained in the historic restaurant Prestige in Florence and in the Spaltella castle of Siena alongside the starred chef Vincenzo Guarino. For Stefano organization is a password.
D O M E N I C O M A Z Z O N E
Young talent grew up under the guidance of the multi-starred chef from Abruzzo, Niko Romito. In 2016 he worked in the La Bandiera restaurant of the Spadone family. Despite his young age, he has a respectable curriculum.
C H I A R A L U C I A N I
Chiara Luciani, born and raised in the kitchens of a Florentine family restaurant and with a passion for wine, has been working alongside Fabrizio for many years in the management of the Caffè delle Merci room and the Kifood catering service
D O M E N I C O C O R N E L I
Bruno Corneli joins Chiara in the management of the restaurant.
M A D D A L E N A B O S I O
Maddalena Bosio barlady expert in mixology with proposals for every taste: from the most traditional to combinations that will leave you speechless.
Each of its cocktails is made with refined and high quality ingredients such as bitters, distillates and aromatic herbs, skilfully mixed.