Paolo Passano, Chef and Doctor in Gastronomic Sciences, degree obtained at the Slow Food University in Pollenzo (Piedmont region). He opened the AgriRestaurant “La Bilaia” on April 17, 2013.
He was born with a passion for agriculture. During his childhood, he worked with his grandparents in their vegetable gardens; his parents, instead, transmitted the love for the catering business while he lived in Guayaquil, Ecuador, where mom Angela and dad Luigi have 3 multi-awarded Italian restaurants (Ristorante Riviera). Since Paolo opened his business, he has combined products from his farm and region with a lighter but tasteful cuisine tied to the traditions but wisely reinterpreted.
Paolo Passano – Agri Chef

Paolo Passano has a deep love and respect for tradition, evidenced on his book MEMORIE DI FUTURO, published on 2014, where he evokes the almost lost agrifood traditions in his city of Lavagna.
During his studies at the Slow Food University, he deepened his knowledge concerning nutrition and food, not only from Italy but from all over the world thanks to the continuous foreign and domestic internships offered to the University alumni. The perfect environment for Paolo’s passion: learning the knowledge of chef Cesare Giaccone, with whom he has collaborated at the Villa Contessa Ristorante (Piedmont Region), living the spirit of the Slow Food and having the best teacher ever in food and traditions: Carlin Petrini, President of the International Slow Food.

“ Traditions will die if they are not renovated ”

For more information, click and read his updated curriculum on


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