The potential successes arising from strong leadership are endless, as exemplified by Domenico, Mimmo, de Gregorio. A passionate chef and owner of the award-winning osteria "Lo stuzzichino," this establishment is a temple to the regional flavors of Campania and local products. It has been recognized by Osteria d’Italia Chiocciola d’oro SlowFood, Bib Gourmand by the MICHELIN Guide, and more.
Born in 1971, Domenico, or Mimmo, de Gregorio grew up in Sorrento, surrounded by delicious food in his family's osteria "Lo stuzzichino" in Massa Lubrense, which was purchased in 1989. Driven by a passion for gastronomy that was instilled in him, Mimmo trained in sommelier studies, worked in several prestigious restaurants on the Sorrento Peninsula, and traveled to explore culinary trends. Upon returning home, he initially began as a sommelier and later became the cook at the osteria.
Mimmo's experiences led "Lo stuzzichino" to evolve from a traditional rotisserie with a few tables to an osteria that meets the diverse needs of a growing clientele, all while maintaining its connection to the local territory and the culinary traditions of Campania. Greater attention to service, expansion of the dining area with an outdoor terrace, and a philosophy focused on "good, clean, and fair" were central to this evolution; indeed, "Lo stuzzichino" was Osteria d’Italia Chiocciola d’oro SlowFood from 2008 to 2020. There is a garden next to the kitchen where Mimmo sources many of the vegetables he uses, and the suppliers he relies on are all local - from pasta makers to fishermen, livestock farmers, and dairies.
Under Mimmo's leadership, the osteria received the Golden Wheel Award for Good Cooking in 2012 by Luigi Cremona, the title of Best Trattoria of the Year in 2015 by the Espresso Guide, and entered the MICHELIN universe when it was listed among the Bib Gourmand from 2016 to 2020; Gambero Rosso awarded it 3 shrimp. Despite the visibility, Mimmo's philosophy has remained unchanged: "Cooking is not a game, not art, not science; it's an adventure that allows us to rediscover the pleasure of tradition and sharing. Cooking is a journey. An emotion that guides us through the seasons, their flavors, and their colors."
