The Philosophy
Italy, Rome. Territory of beauty, culture, history, tradition and an inexhaustible source of fine wines and gourmet cuisine variety. In the heart of Rome, Il Convivio Troiani, grants and reflects this heritage of tradition and flavor and has a further consideration projecting it into the present time.
A cuisine that combines tradition, modernity and naturalness, based on selected natural ingredients cooked with passion and experience, technique and experience gained through years of rigorous studies and imagination.
The result is a personal style of cooking, harmonious and genuine, meditated, in tune with the seasons and the land and well-balanced between tradition and modernity that does not follow trends but only itself. Committed to create dishes that provide excitement, surprises and sensations that make memories.
History
Protagonists of this exciting story started over twenty years ago are Angelo, Giuseppe and Massimo, the three brothers who decided to migrate from the Marche region to Rome in 1988, motivated by a real desire to devote themselves to the restaurant industry.
The dream to opening their own restaurant becomes a fact in 1990 when Il Convivio opens its doors at number 44 in Via dell’Orso: a Rome’s district historically suited to the Hospitality sector.
Over the years the business partnership is strengthened and encourages brothers to move restaurant premises in 1998 to the current location in Vicolo dei Soldati 31, a short distance from Piazza Navona, location where Il Convivio Troiani revives and be assigned by its first Michelin star.
The Restaurant three elegant rooms under vaulted ceilings are situated in an historical building, surmounted by an ancient tower where former soldiers were quartered.This is the scenario where the Il Convivio story continues
Since 2006 Il Convivio Troiani has been matched by a new project totally dedicated to fish and seafood that collects critics and public success: Restaurant Acquolina, leaded by Chef Giulio Terrinoni
Massimo Troiani
Professional sommelier, approaches the world of catering in 1980 starting his career at Beaurivage, a four-star hotel in Riccione and continuing to Rome with the management of the restaurant Petrucci.
In 1990 he opens as owner with his brothers Angelo and Giuseppe, the Restaurant Il Convivio Troiani which will be joined by the restaurant Acquolina Hostaria in 2006, both at the top of the national food guides.
In both properties is responsible for the cellar, wine selection and purchase, relationships with producers and creating wine list, an activity which plays with passion and professionalism, leading him to obtain important awards including The Wine Spectator 2 glass in 2000 to Il Convivio Troiani , prize only assigned to the 150 restaurants best cellars around the world. He also held the Presidency of the association “I Grandi Ristoratori di Roma” y 6 years. Among other important activities, he has lectured in Rome IPA and has done consulting for the wine cellar of Restaurant Vesta in Tivoli.
He is a founding member of the Italian branch of JRE, Jeunes Restaurateurs d’Europe.
"Every day that passes, the wine is tinged with moonlighting and by harmony to make us love its feelings and exciting touch”
Giuseppe Troiani
Approaches the world of catering from a young age. In 1984 he began as a contractor operating in the city of Ascoli Piceno.
Then he moved to Rome where he managed for two years the restaurant Petrucci.
After the start in the heart of the capital, together with his brothers Massimo and Angelo, opens the restaurant Il Convivio Troiani proposing high level of service cuisine and reaching in a few years the top of the national food guides and a Michelin star.
In 2006, the first venue will be joined by a second, the seafood restaurant Acquolina Hostaria in Rome which gets a Michelin star in 2009.
In both restaurants is responsible for room service, staff training and accountancy. As a restaurant manager has received numerous awards, including the Star Diamond Award in 2000, a prestigious certificate awarded to hospitality service excellence in the world, reconfirmed in subsequent years up to 2010.
"In life it does not matter what you get but what you leave"
Angelo Troiani
Originally from Marche region, has lived for many years in Rome. His passion for cooking starts from an early age and after graduating from Hospitality School in San Benedetto del Tronto, matures his first experiences. First, at Restaurant La Capannina di Aurelio Damiani at Porto San Giorgio, later with Chef Igles Corelli at restaurant Trigabolo Argenta and finally in 1989, alongside the Chef Antonio Sciullo at Lord Byron Hotel in Rome.
In 1990 he opens the restaurant Il Convivio Troiani in downtown Rome with his brothers Massimo and Giuseppe. In twenty years, Il Convivio becomes a haute cuisine point of reference in the city being assigned by important awards from major national and international food guides and getting a Michelin star in 1993.
The great passion for cooking led him to face a new adventure with Chef Giulio Terrinoni opening Acquolina Hostaria in Rome, a seafood restaurant which reaches in a short time, excellent results and the first Michelin star in 2009.
He conducts training of Professional Courses at the Rome’s Gambero Rosso School and also for the Master trainees at “CIA”, American University at Guatiero Marchesi’s “ALMA” school in Calorno.
He is a founding member of JRE, Jeunes Restaurateurs d'Europe and its European delegate.
Over the years, provides consultancy for the opening of Restaurants as RED in the new Renzo Piano's Auditorium in Rome, the Panda in the elegant Parioli district of Rome and Vesta in Tivoli, which immediately gets the Michelin star.
In 2009 the Municipality of Rome adopts and carries out his project: the inclusion of regional menus in primary and secondary school canteens in Rome which is introduced by the Mayor of Rome in January 2010.
From 2008 to nowadays, he participates to “Assaggi di teatro”, an initiative that combines Art and haute cuisine promoted by Roma gourmet guide and the Department of Culture in Rome.
"Modernity in the tradition, flavor and lightness, creativity and simplicity, respect for the products and the seasons: these are the ingredients of my cuisine."
