Campania Kitchen was conceived by two friends who both share a love of simple, honest Italian food made from the heart. Our mission is to create a warm family atmosphere offering the kind of hospitality you would typically experience when visiting an Italian family member’s home.
Pina Giannotto
As the daughter of Italian parents and a father who was a restaurateur, Pina was practically raised in a restaurant. From the age of 8, she accompanied her father to Covent Garden Market during the school holidays where she was taught how to select the best seasonal produce before being put to work preparing the fruit & veg for the kitchen brigade, all under the exacting eyes of her father. At home, Pina learned the sacred art of making sugo and rolling the perfect meatball for the weekend ragù whilst sitting at the kitchen table with her beloved Nonna. To this day, her mother’s lasagne recipe is still a closely guarded family secret!
Pina’s love of Italian food extends beyond just its preparation; it represents passion, family and above all, love.
Nico Rilla
A graduate of the world-renowned Leith’s School of Food & Wine and with over 20 years’ experience in the restaurant and private sector, Nico’s initial career was spent working in various kitchens in London including those of Alastair Little, Theo Randall & Alison Price before moving into restaurants as Head Chef. More recently, Nico built up a successful business as a private chef for corporate and personal clients from the worlds of film, politics, music and industry, taking him all over Europe and beyond.
He has had recipes published in The Guardian and several cookbooks plus worked on the food styling for a number of books including the revised edition of The Silver Spoon - the most influential and successful Italian cookbook of the last 50 years.
