Ever since he was young, just like all kids from Naples, he fell in love with the smells and flavours shelling beans and peas with his family. It is a recurring image shared by many chefs who grew up in the shadows of Mount Vesuvius and went on to become famous. Now 35, Mario Comitale started his tour up and down Italy immediately after finishing catering college in Naples. He spent sixteen years in the kitchen, starting at the restaurant of Hotel Baglioni in Bologna (with 5 stars), followed by Colombaio in Casole D’Elsa in Siena (which has held a Michelin star since 2011) up to when Mr Comitale opened his own restaurant in Talamone, the “Sunset”, together with his brother who still manages it today. With these credentials, he embraced a crucial challenge, arriving at Taglierè Oltre La Cucina in February 2019. Since 2021, he has been running Taglierè in Limonaia in the magnificent setting of the Roncolo 1888 Resort with the goal of achieving an ever higher level of catering.