Who we are

We of the other Cheek

Guancia, despite being a typical dish of Roman cuisine, has lost its original luster over time in favor of now iconic dishes of regional culinary custom.

It was therefore decided to enhance it to return to rediscover, with pleasure, the flavors and taste of a main dish of our gastronomic culture, an excellent complement to lunches and dinners respecting the great tradition.


The Team of the other cheek

We are three restaurateurs with experience and skills in the Roman cuisine sector. To stand out we decided to add veal cheek to our dishes as a distinctive feature of our menu.

Fulvio De Simoi (Owner – Room attendant)

He began this job as a boy in a pizzeria in the winter of the first year of hotel school, after which he worked the summer season in the same restaurant in the same summer. After finishing the second year of hotel school he went for a four-month summer season on the Adriatic coast. After the third year of hotel school, he carried out his military service in the Italian navy, attending the canteens of the admiralty of La Spezia and Taranto, and then finished his military service on the training ship Amerigo Vespucci. After his leave he resumes hotel school to obtain his high school diploma. Between the fourth and fifth year he developed work experience in France (Avignon) and England (Guilford).

He then moved to Australia where he remained for 3 years.

He combines his work with various specializations, obtaining a diploma in Hospitality Management from an Australian college.


Massimiliano Palozza (Owner – Chef)

He was born with a passion for cooking, taking his first steps in the kitchen with his grandmother.

It was natural, during the many Sundays in which he went with his family to his grandmother's house who was always busy in the kitchen, to put on his apron and lend her a hand in kneading bread and sweet pastry. As he grew up, he also developed a passion for good food which often saw him delight in preparing lunches and dinners for friends until 2004 when he decided to transform these skills into a profession by attending a professional cooking course in a well-known school in Rome.

Subsequently, he began his professional career with satisfaction by working in well-known restaurants in the capital as well as gaining further experience in the alternation of summer seasons in renowned resorts located on the island of Ponza and on the Ligurian coast. Twenty years of passion for cooking and professional experience led him to develop the idea of a leap in quality and therefore the natural decision to start his own business, together with trusted travel companions, to be able to express with love and dedication all the energy and creativity in the art of cooking, which are often quelled by pressing commercial needs that have little to do with the pleasure of good food.



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