
About Us
Finding Inspiration in Every Turn
Homesteria "Luxury Dining Experiences"

Our History
Our history goes back a long way. Each of us brings in a high-profile professional experiential background and allows us to give a plus to this truly unique business, being the
First Luxury Home Restaurant in Italy.
Meet Our Team

Chef & Pastry Chef Maria Pia Inchingolo
Titolare Luxury Home Restaurant
Her Story: A native of Andria in Puglia a wonderful region where food and wine culture has a very high level. Already in the early 1990s-2000s, while still a child, she was roaming around in the kitchen of Mama Linda and her aunts, observing and learning...and this is how her love for cooking began. Growing up, she attended cooking and pastry courses including the renowned Tu Chef School, to increase her skills. In 2015 she moved to Civitavecchia and in 2019 opened the first Home Restaurant in Civitavecchia. In 2024 she transformed it into the First Luxury Home Restaurant in Italy where she also conducts cooking classes for clients. To date, she is both a Professional Chef and Pastry Chef. And she is the First Chef in Italy of the Slow Food Alliance for a Home Restaurant.

Dr Marco Leopardo
Ceo and Owner of Homesteria Brand
Him History: Him story goes back a long time. About 25 years ago he opened one of the first B&Bs in Civitavecchia with a friend and it was “a dream come true.” Then in 2016 together with her love Pia, Chef & Pastry Chef of Luxury Home Restaurant “HOMESTERIA”, he opened a Boutique&Gourmet Guest House named “HomEItaly”.
The name, the creation of the BB and the Home Restaurant were both personally conceived and designed by Marco.​
Both activities to date represent realities at the Italian level of the highest caliber.​
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Mauro Vellucci
Professional Sommelier
Him History: Owner and manager in the Ho.Re.Ca sector, manager of two renowned breweries in Rome, undertakes a path of specialization and became Sommelier FISAR in 2009. He collaborates with hotels and catering companies.
He is responsible for the selection of fine beers and wines, offering a unique experience to customers.
WineHunter Scout for The WineHunter Award since 2024.
He is HOMESTERIA 's Professional Sommelier who has been following us for years not studying and researching wines for Home Restaurant and since this year he is our sommelier for Wine Tasting classes.

Chef Mirko Pipponzi
Menu support and programming
Him Story: He was born in Civitavecchia and from childhood had cooking in his destiny. If he had to pinpoint the moment when him love with the kitchen blossomed, surely it was when his paternal grandmother would roll egg pastry with a rolling pin. He was spellbound watching her, and felt an irresistible attraction to that world. Already in love with cooking as a child, he continued his studies and experience around Italy until he returned to his hometown with a wealth of experience of the highest professional value. For years he has supported us in the choice of products and seasonality of foods. The menus are all her work.

Chef Luciano Paolucci
Mastro Pizzaiolo
Him Story: Originally from Civitavecchia but for the past 20 years living in Rome. Grew up with a passion for cooking. In 2005 he began his career as a pizza maker by opening and starting many businesses in which he expressed all his imagination and love for this craft. Over the years he discovered the pleasure of training pizzaioli with the satisfaction of seeing them achieve excellent positions.
Hence came his desire to pass on all his knowledge to as many people as possible to help them reproduce a great product at home. Your hunger for knowledge will be satiated, to the sound of pizza, by his hunger to teach!

Marco Valerio Alessandrini
Fisherman and Chef
His Story: Born in Rome but a lifelong fisherman. Fishing as well as cooking are the blood that flows in his veins leading him to specialize more and more in the deep knowledge of Mediterranean fish ,in their conservation and enhancement, topics covered for several years in the sport fishing magazine “Pesca in Mare” with which he has collaborated by editing the cooking column “Dal Mare alla padella” for which he is known as PelagiChef. Curiosity about fish from their habitat to their capture, from cleaning to preservation and finally to the preparation of classic and innovative recipes aimed primarily at the knowledge of the raw material that is the basis of sea and land cuisine. These are the topics to be discovered together with our fish chef.