{"id":53236,"date":"2026-06-08T16:00:00","date_gmt":"2026-06-08T16:00:00","guid":{"rendered":"https:\/\/lifestylemag.com\/?p=53236"},"modified":"2026-06-09T18:15:23","modified_gmt":"2026-06-09T18:15:23","slug":"the-pitacos-of-gero-fasano","status":"publish","type":"post","link":"https:\/\/lifestylemag.com\/en\/the-pitacos-of-gero-fasano\/","title":{"rendered":"The \u201cpitacos\u201d of Gero Fasano"},"content":{"rendered":"\n<div class=\"wp-block-group alignfull is-layout-flow wp-block-group-is-layout-flow\"><div  class=\"tpgb-container-row tpgb-block-4e959eaa_53236  tpgb-section-height-min-height tpgb-container-53236    alignfull   tpgb-container-inline tpgb-container-full  \" data-id=\"4e959eaa_53236\"  ><div class=\"tpgb-row-background  \"><div class=\"tpgb-top-layer\"><\/div><\/div>\n\n<span class=\"wp-block-tpgb-tp-heading tp-core-heading tpgb-block-f2c75086_53236  wp-block-heading\"><strong>The \u201cpitacos\u201d of Gero Fasano<\/strong><\/span>\n\n<\/div>\n\n<div  class=\"tpgb-container-row tpgb-block-584c827d_53236     alignfull   tpgb-container-inline tpgb-container-full  \" data-id=\"584c827d_53236\"  >\n<div  class=\"tpgb-container-row tpgb-block-cf4afa51_53236     alignfull   tpgb-container-inline tpgb-container-full  \" data-id=\"cf4afa51_53236\"  >\n\n<span class=\"wp-block-tpgb-tp-heading tp-core-heading tpgb-block-7674ed9a_53236  wp-block-heading\">A collection of Gero Fasano\u2019s 55 observations on gastronomy, hospitality, and its surrounding culture<\/span>\n\n<\/div>\n<\/div>\n\n<div  class=\"tpgb-container-row tpgb-block-cc8b3425_53236  tpgb-container-53236    alignwide   tpgb-container-inline tpgb-container-wide  \" data-id=\"cc8b3425_53236\"  ><div class=\"tpgb-cont-in\">\n<div  class=\"tpgb-container-row tpgb-block-3c8df3d4_53236  tpgb-section-height-min-height tpgb-container-53236    alignwide   tpgb-container-inline tpgb-container-wide  \" data-id=\"3c8df3d4_53236\"  ><div class=\"tpgb-cont-in\"><\/div><\/div>\n\n\n<span class=\"wp-block-tpgb-tp-heading tp-core-heading tpgb-block-14f9e5f1_53236  wp-block-heading\">Gero Fasano<\/span>\n\n<\/div><\/div>\n\n<div  class=\"tpgb-container-row tpgb-block-78bb9152_53236  tpgb-container-53236    alignfull   tpgb-container-inline tpgb-container-full  \" data-id=\"78bb9152_53236\"  >\n<div  class=\"tpgb-container-row tpgb-block-83d3_53236     alignfull   tpgb-container-inline tpgb-container-full  \" data-id=\"83d3_53236\"  >\n\n<span class=\"wp-block-tpgb-tp-heading tp-core-heading tpgb-block-6b071d70_53236  wp-block-heading\">\u201cTrying to pick the best restaurant in the world is so pointless it almost becomes funny. After all, we are not athletes.\u201d<\/span>\n\n\n\n<span class=\"wp-block-tpgb-tp-heading tp-core-heading tpgb-block-9506_53236  wp-block-heading\">\u2014 GERO FASANO<\/span>\n\n<\/div>\n\n<div  class=\"tpgb-container-row tpgb-block-c279595c_53236     alignwide   tpgb-container-inline tpgb-container-wide  \" data-id=\"c279595c_53236\"  ><div class=\"tpgb-cont-in\">\n\n<span class=\"wp-block-tpgb-tp-heading tp-core-heading tpgb-block-19d89925_53236  wp-block-heading\">There are people who enter gastronomy to cook. Others to run restaurants. And then there are those who stay in it long enough to take on a third role: that of an observer.<br><strong><a href=\"https:\/\/www.instagram.com\/gerofasano\/?hl=en\" type=\"link\" id=\"https:\/\/www.instagram.com\/gerofasano\/?hl=en\">Gero Fasano<\/a><\/strong> belongs to the latter group.<\/span>\n\n\n\n<span class=\"wp-block-tpgb-tp-heading tp-core-heading tpgb-block-7addb763_53236  wp-block-heading\">The line is one of the collected in 55 Pitacos of Gero Fasano, a new book published by DBA. In another passage, the Brazilian restaurateur (a person who owns, operates, or manages a restaurant professionally) says that chefs who shout at and humiliate their teams should seek \u201canother profession or a good therapist.\u201d Elsewhere, he links the diversity of Italian cuisine to the country\u2019s relatively recent unification and the strength of its regional identities.<br>These are short, direct observations, uninterested in consensus.<\/span>\n\n\n\n<span class=\"wp-block-tpgb-tp-heading tp-core-heading tpgb-block-f7facc67_53236  wp-block-heading\">Founder of the <strong><a href=\"https:\/\/www.fasano.com.br\/?utm_source=google&amp;utm_medium=cpc&amp;utm_campaign=pareto.ac.gsn.brand.br&amp;utm_term=fasano_angra&amp;gad_source=1&amp;gad_campaignid=20986664144&amp;gbraid=0AAAAAqxph_NVVr_Td97-hp6R0zI74ygKZ&amp;gclid=Cj0KCQjwof_QBhCgARIsADaMzOfl_N0LPwfrlgn0zNlX3qNdGjRIjHWQSTys-K_jG9Y02-VwMB10Z84aAlNdEALw_wcB\" type=\"link\" id=\"https:\/\/www.fasano.com.br\/?utm_source=google&amp;utm_medium=cpc&amp;utm_campaign=pareto.ac.gsn.brand.br&amp;utm_term=fasano_angra&amp;gad_source=1&amp;gad_campaignid=20986664144&amp;gbraid=0AAAAAqxph_NVVr_Td97-hp6R0zI74ygKZ&amp;gclid=Cj0KCQjwof_QBhCgARIsADaMzOfl_N0LPwfrlgn0zNlX3qNdGjRIjHWQSTys-K_jG9Y02-VwMB10Z84aAlNdEALw_wcB\">Fasano Group<\/a><\/strong>, Gero Fasano gathers reflections on restaurants, hospitality, leadership, tradition, and the trends that circulate through contemporary gastronomy, from international rankings to lists and concepts that quickly become industry shorthand. The texts do not unfold as arguments, but as recorded positions accumulated over time.<\/span>\n\n<\/div><\/div>\n<\/div>\n\n<div  class=\"tpgb-container-row tpgb-block-f910eb67_53236  tpgb-section-height-min-height    alignfull   tpgb-container-inline tpgb-container-full  \" data-id=\"f910eb67_53236\"  >\n<div  class=\"tpgb-container-row tpgb-block-46dc0ed7_53236     alignfull   tpgb-container-inline tpgb-container-full  \" data-id=\"46dc0ed7_53236\"  >\n\n<details class=\"wp-block-details is-layout-flow wp-block-details-is-layout-flow\"><summary>The title may sound modest, but it works as a statement of intent. This is neither an autobiography nor a cookbook. What is at stake is the organization of ideas, opinions, and provocations from someone who built his career within one of Brazil\u2019s most recognizable hospitality names.<\/summary>\n<p class=\"wp-block-paragraph\"><\/p>\n<\/details>\n\n<\/div>\n\n<div  class=\"tpgb-container-row tpgb-block-37c7e491_53236  tpgb-container-53236    alignfull   tpgb-container-inline tpgb-container-full  \" data-id=\"37c7e491_53236\"  >\n<div  class=\"tpgb-container-row tpgb-block-5b7b4481_53236  tpgb-section-height-min-height tpgb-container-53236    alignfull   tpgb-container-inline tpgb-container-full  \" data-id=\"5b7b4481_53236\"  ><\/div>\n<\/div>\n<\/div>\n\n<div  class=\"tpgb-container-row tpgb-block-887a6173_53236     alignwide   tpgb-container-inline tpgb-container-wide  \" data-id=\"887a6173_53236\"  ><div class=\"tpgb-cont-in\">\n<div  class=\"tpgb-container-row tpgb-block-e0611be6_53236     alignfull   tpgb-container-inline tpgb-container-full  \" data-id=\"e0611be6_53236\"  ><\/div>\n<\/div><\/div>\n\n<div  class=\"tpgb-container-row tpgb-block-23f008a1_53236     alignfull   tpgb-container-inline tpgb-container-full  \" data-id=\"23f008a1_53236\"  >\n<div  class=\"tpgb-container-row tpgb-block-c0b563e9_53236     alignwide   tpgb-container-inline tpgb-container-wide  \" data-id=\"c0b563e9_53236\"  ><div class=\"tpgb-cont-in\">\n<div  class=\"tpgb-container-row tpgb-block-c68b647a_53236  tpgb-section-height-min-height tpgb-container-53236    alignwide   tpgb-container-inline tpgb-container-wide  \" data-id=\"c68b647a_53236\"  ><div class=\"tpgb-cont-in\"><\/div><\/div>\n<\/div><\/div>\n\n<div  class=\"tpgb-container-row tpgb-block-f872d34b_53236     alignwide   tpgb-container-inline tpgb-container-wide  \" data-id=\"f872d34b_53236\"  ><div class=\"tpgb-cont-in\">\n<div  class=\"tpgb-container-row tpgb-block-0d6c6f53_53236     alignwide   tpgb-container-inline tpgb-container-wide  \" data-id=\"0d6c6f53_53236\"  ><div class=\"tpgb-cont-in\">\n\n<span class=\"wp-block-tpgb-tp-heading tp-core-heading tpgb-block-f3af1425_53236  wp-block-heading\">The book features editing by Alexandre D\u00f3rea, illustrations by Marcelo Cipis, and a foreword by Diogo Mainardi. Together, these elements keep it firmly away from both corporate memoir and business manual. The focus remains on the phrases themselves, and what they reveal without needing further explanation.<\/span>\n\n\n\n<span class=\"wp-block-tpgb-tp-heading tp-core-heading tpgb-block-32fd72e5_53236  wp-block-heading\">There is also space for Italian cuisine. The volume includes 14 recipes that Fasano considers essential from his travels across Italy, executed by chefs Luca Gozzani, Nicola Fedeli, and Luigi Moressa. Among them are Bollito Misto, Cotoletta alla Milanese, Carciofi alla Giudia, and Capellini d\u2019Angelo al Tartufo Bianco d\u2019Alba.<\/span>\n\n\n\n<span class=\"wp-block-tpgb-tp-heading tp-core-heading tpgb-block-52e1d873_53236  wp-block-heading\">There is no carbonara. No cacio e pepe.\n\nNo explanation is offered for the absence, nor does it feel necessary.<\/span>\n\n<\/div><\/div>\n<\/div><\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":8,"featured_media":53233,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"tpgb_global_settings":"","footnotes":""},"categories":[41],"tags":[269,278,279,280,281],"edicao":[],"class_list":["post-53236","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mix","tag-hospitality","tag-gero-fasano","tag-fasano","tag-lifestyle-mag","tag-gastronomy"],"acf":{"subtitulo_materia":"","tempo_leitura":"","creditos_texto":"","creditos_fotografia":"","creditos_beleza":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.5 (Yoast SEO v27.5) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>The \u201cpitacos\u201d 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