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W Rome - Giano Restaurant

W Rome: A Modern Twist on Classic Tastes

W Rome: A Modern Twist on Classic Tastes

How Giano Restaurant by Ciccio Sultano and the food concept store Zucchero x Fabrizio Fiorani bring a fresh spark to Rome’s food scene.
W Rome - Giano Restaurant

From left to right: Cesare Murzilli, Pastry Chef; Nicola Zamperetti, Executive Chef; Fabrizio Fiorani.

W Rome - Giano Restaurant

From left to right: Cesare Murzilli, Pastry Chef; Nicola Zamperetti, Executive Chef; Fabrizio Fiorani.

Ciccio Sultano

Chef Ciccio Sultano

Ciccio Sultano

Chef Ciccio Sultano

Few if any destinations worldwide spur dreams of culinary delights quite like Italy. And nowhere in Italy has food like Rome. The cosmopolitan capital is a foodie’s paradise, and its legacy has only been expanded with the opening of W Rome, which houses not one, but two gourmet destinations: Giano Restaurant by Chef Ciccio Sultano, and Zucchero x Fabrizio Fiorani, a sweet corner by the celebrated Pastry Chef Fabrizio Fiorani


Both Sultano and Fiorani are globally celebrated for their disciplines. The former is a Michelin star-awarded master, whose Sicilian influences ensure a medley of flavors and techniques—including pan-Italian, Mediterranean and Arabic. The latter, born and raised in Rome, earned the title of Asia’s Best Pastry Chef during his many years spent working in Tokyo. Together, they’ve put together a clever, delicious, and ultra-unique taste offering at W Rome. We caught up with them about their projects in the Eternal City.

The Angle: We’ll start with you, Ciccio. Hello! Firstly, can you tell us how you landed on the name “Giano?” What does it mean?


Ciccio: The restaurant’s name was chosen because of both the type of cuisine we propose, and the characteristics of the Roman God Janus, who also goes by the title Giano. Janus betrayed tradition, because tradition is yesterday’s innovation. We really like this concept–breaking from the expected. One example when it comes to food? The bluefin tuna belly. This fish is warm-blooded, and it migrates from the Atlantic to Sicily to spawn. But instead of treating it like something from the sea, I work with it as if preparing meat. You’ll see.



That sounds fascinating. Fabrizio, how about you–what innovations are you putting together?


It must be the tiramisu– a perfect match between espresso and mascarpone. The link, however, is the nose. The aroma of tiramisu brings it together. So, we serve it on a reproduction of my nose! Not only is it delicious, but it makes for an eye-catching Instagram.



For both of you: If you had to pick a dish or a dessert that feels the most exciting and inventive, what would it be?


Ciccio: I’d say our imbufalito artichoke. It’s an artichoke, cooked on the barbecue and stuffed with buffalo mozzarella. It’s then served in a soup, complete with cheese bread.

Fabrizio: For Zucchero, it is a novelty. We have this machine. It’s almost like a toy machine. If you put a coin in, a dessert comes out. But you don’t know what it’s going to be– just that it will be sugary, and amazing.



We’ll get both when we’re in town! Ciccio, how would you say Giano complements and enhances W Rome’s boldness?


Ciccio:  I love exuberant ways of having fun. Music, cooking, meetings. A pinch of naughtiness. Giano encapsulates all of these things.



Fabrizio, what would you say for Zucchero?


Like W, I need to touch the heart of the people that come to visit. You’d think the dessert is all about satisfying the stomach, or with a hotel, satisfying the eyes. But no. It’s the heart, always.

W Rome Insert Coin
Cannolo Siciliano Giano
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