MEET THE CHEF
How It All Began
Come a Casa began in the humble kitchen of a London flat, but in reality the idea started long ago, in the hot summers of Southern Italy. It was there that Daniele Ciniglio, founder and chef, first remembers picking fruits and vegetables in the yard with his grandfather.
'He used to make wine out of his grapes and tomato sauce out of his tomatoes. There were jams and all sorts of preserved food to last during the winter. He also had his hens and a rooster. Every morning we would go down and grab some eggs for our breakfast. They were so fresh that you could literally whip the egg yolk with some sugar and eat it raw.'
At his grandfather's knee, Daniele learned to pick the best ingredients and understand seasonality.
'It was there that I learned homemade is best. I always had a love for good, fresh and simple food.'
FROM ITALY TO LONDON
The Best There Is
Daniele's kitchen dream started when he took a job as a waiter at a local restaurant. One night when the Commis Chef didn't show up, Daniele raised his hand to help in the kitchen. Since that night, he never went back to waiting tables again!
After a few years of hard work in the restaurants around Milan and Lake Como, Daniele's hunger for knowledge was growing. He decided to take the plunge and in 2015 he moved to London. After a year of hard graft, Daniele found a job as a Demi Chef de Partie at The Wolseley, the famous restaurant on Piccadilly.
'Working at The Wolseley really opened my eyes towards European and French cuisine. I worked with premium ingredients, and learned how to create elevated dishes with technical precision.'
After two years, Daniele moved on to the 5* Hilton on Park Lane, where he gained essential catering experience. He now works at Berners Tavern, a top London restaurant inside the London Edition Hotel.
COME A CASA
Like the rest of the world, the Covid-19 pandemic put the brakes on life for Daniele. But after a few months in lockdown, he found he could turn his problem into an opportunity.
'I was making bread and pasta at home, and posting the pictures online. People started encouraging me to sell it, so I created a menu and posted it on local Facebook groups. The response has been amazing! It really made me want to make this project grow and give it an identity.'
And so, Come a Casa was born!