Sciccheria brand celebrates its 2nd anniversary. Plans for a new restaurant in 2024-2025

In June, Sciccheria celebrates two years of operation with a special dinner event and announces plans to open a new location. As the brand continues to evolve, 2024 has brought a series of achievements, changes, and remarkable projects for the HoReCa industry group.

In February 2024, a new restaurant was opened in the center of the capital, on Tudor Arghezi Street, with television personality Virgil Ianțu as part of the ownership team.

Under the Issima concept, Sciccheria initiated a unique collaboration in Romania with chef Giuseppe Raciti, who brought a Michelin star to Zash restaurant in Sicily. This collaboration currently involves ongoing culinary consultancy and the constant presence of the chef in the restaurant’s kitchen. The menus are carefully overseen by chef Raciti to ensure that each dish meets the highest standards of quality and creativity.

Since the launch of the Issima project, Sciccheria has organized four corporate events with Giuseppe Raciti in its restaurants, as well as three special dinner events in both locations, where the chef cooked with ingredients brought directly from Sicily, delighting guests with the dishes that earned him recognition in the Michelin Guide. These events were highly appreciated by guests for the refinement and authenticity of the dishes.

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Sciccheria’s Issima – a unique partnership developed with Michelin Guide Awarded Chef Giuseppe Raciti

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In March, also in collaboration with Giuseppe Raciti, Sciccheria organized an event celebrating the intersection of street food and fine Italian cuisine. The restaurant in Pipera hosted a special evening where guests could sample authentic Sicilian dishes cooked on the spot at four different stands. The event included dedicated areas for pasta, seafood, and Sicilian desserts, and the innovative format was extremely well-received by guests.

Additionally, as part of the same project with Giuseppe, Sciccheria employees have benefited from culinary training in Romania. In the future, they will also have the opportunity to work in the kitchen of the Zash restaurant, led by the chef, where they will experience the dynamism and work standards of a Michelin Guide-awarded property.

A new Issima event, Sciccheria x Giuseppe Raciti, will take place on June 12 at the restaurant in Pipera

Sciccheria will celebrate its anniversary with a special dinner event on June 12 at the restaurant in the metropolitan area of Bucharest. The event aims to evoke childhood memories. Chef Raciti will draw a parallel between his early years, cooking alongside his grandmother and mother, and the early years of Sciccheria. The menu includes iconic Sicilian dishes such as pizza with pistachios and guanciale, revisited carbonara, eggplant parmigiana, a dish Giuseppe learned from his mother, apple cake from his grandmother, and the classic tiramisu, perfect for any celebration.

The price of the tasting menu, which includes 10 courses, is 450 lei, excluding alcoholic beverages.

Plans for 2024-2025: increased turnover and a new restaurant

For 2024-2025, Sciccheria aims to increase its turnover compared to the previous period. This growth will come from the expansion of its catering division and corporate & private events.

“Giuseppe is very versatile, and his flexible style allows us to organize meals outside our restaurants, in specially selected locations to create unique experiences. With this strong differentiator, we aim to bring the Sciccheria experience to spaces chosen by our clients, remaining with them for various consumption opportunities,” said Claudia Militello, co-founder of Sciccheria.

Additionally, brand representatives have stated their intention to expand into other major cities in Romania, such as Constanța and Cluj.

“We are always on the lookout for spaces that fit this premium concept, and we would be delighted if the next opening is near the Romanian coast, as we know that the area’s potential extends beyond the summer season,” concluded Claudia Militello.