Pinocchio was born from the desire of two Italian brothers — Teo and Cecco. Here are the faces that keep the house alive.
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Teo trained in Milan's most prestigious hotels: palaces, Michelin stars, structured brigades. He learned precision, respect for produce, and rigorous service. With his brother Cecco he opened Pinocchio in 2015 in Pointe-Noire, then Kinshasa. His vision: bring authentic Italian cuisine to Africa without giving up on quality.
« You can source anything here if you really want to. Mozzarella di bufala, San Marzano, the wines. No excuses. »
Cecco learned to cook in their Italian grandmother's kitchen. For him, a dish only has meaning if it tells a story. He personally selects the Grosseria's products, negotiates cured meats in Italy, oversees the sauces. Slow Food is his obsession: fewer dishes, better made, lasting longer.
« Our nonna used to say: if you don't have time, cook something else. A bolognese takes six hours. That's it. »
Antonio has been shaping Pinocchio's fresh pasta since arriving in Kinshasa. From the Naples region, he spent twenty years in kitchens between Rome and Milan. He signs the Ravioli di Antonio (ricotta, gorgonzola), the Lasagna, and the sauces that simmer from dawn.
« Good pasta is patience. The dough decides when it's ready, not me. »
Solange learned Italian pastry alongside Antonio and Cecco. She invented the Mikate alla Pinocchio — a Congolese fritter reimagined with ricotta and chocolate — now a house classic. Her tiramisu is made fresh every morning at 7 a.m.
« My tiramisu is made fresh every morning. My mikate alla Pinocchio is a bit of Kinshasa in Italy. »
And also: our pizzaiolos, servers, kitchen team, and our Cicletta riders. Around thirty people in total — Italian and Congolese — who keep the house alive every day, from morning to deep into the night.
