{"id":23434,"date":"2025-11-30T12:01:58","date_gmt":"2025-11-30T11:01:58","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/ciro-ascione-a-sincere-italy\/"},"modified":"2026-07-22T11:53:36","modified_gmt":"2026-07-22T09:53:36","slug":"ciro-ascione-a-sincere-italy","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/portrait\/ciro-ascione-a-sincere-italy\/","title":{"rendered":"Ciro Ascione, a sincere Italy"},"content":{"rendered":"
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Originally from a village at the foot of Mount Vesuvius, Ciro attended the Naples Hotel School before settling in Geneva in 2010. With his lilting accent and straightforward build, he has become one of the emblematic figures of P\u00e2quis. Cooking? He set foot in it at the age of 14. Born into a family of entrepreneurs, he already knew that his future lay in the kitchen. <\/span>would inevitably involve opening his own establishment, which would, of course, bear his name.<\/span><\/p>\n

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Ciro Trattoria Gourmet \u00a9Edouard Amoiel<\/figcaption><\/figure>\n<\/div>\n
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Above all, an artisanal product<\/span><\/h2>\n<\/div>\n
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For Ciro Ascione<\/strong><\/a>the trattoria is the beating heart of his project, a place where product excellence reigns supreme. His credo is clear: “The product must live for what it is, and we must know how to give it its rightful place! He describes his cuisine as “intelligent”: raw in spirit but technical in execution. This commitment is reflected in his choice of suppliers: small, artisanal structures that reflect his image. The mozzarella comes from Casa Mozzarella, the meats from Boucherie Meaty, and for Italian products, Ciro favors direct importation, with no intermediaries. <\/span><\/p>\n<\/div>\n

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While his Neapolitan roots are naturally reflected in his gestures and his dishes, his experience in Geneva has helped him evolve, notably at Da Matteo and the Hotel Richemond, where he made his Swiss debut. Today, his ambition is clear: to produce authentic cuisine with a strong identity, and to offer his customers an ever-improving experience. There’s no question of resting on his laurels. <\/span>its achievements. <\/span><\/p>\n

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Chef Ciro Ascione \u00a9Edouard Amoiel<\/figcaption><\/figure>\n<\/div>\n
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A pizzeria… and a lot of love<\/span><\/h2>\n<\/div>\n
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Ciro is also a pizzeria. Opening in 2021 in the Ecoquartier de la Jonction, <\/span>it was launched <\/span>under the banner of generosity: 400 pizzas offered on opening day, three hours ahead of schedule. “It was incredible to see all the people who followed me in this new adventure. I really felt the love of my customers: they were all there, and it was wonderful,” he confides. Faithful to tradition, Ciro defends a historic Neapolitan dough and rejects the current trend that brings pizza closer to the bakery. For him, pizza remains a popular dish, simple and masterful, <\/span>to which <\/span>he brings his own carefully selected products.<\/p>\n<\/div>\n

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Trattoria or pizzeria: at Ciro’s, you’ll find the very best of Italy, served with sincerity. <\/span>In addition to arancini <\/span>arancini<\/span><\/span>cacio e pepe, <\/span>tartares <\/span>beef or <\/span>salsicce <\/span>e cime di rapa, one dish has remained unchanged since the beginning: pigeon, the house signature. For lunch or dinner, where you’ll be welcomed as if at home, Ciro opens the doors of his little Italy, in the P\u00e2quis and Jonction districts.<\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Behind his two establishments is the silhouette of Ciro Ascione: a rigorous, charismatic man who knows exactly where he’s going. Through his trattoria and pizzeria, he invites us to discover his own interpretation of Italian cuisine: demanding, artisanal and deeply sincere. <\/p>\n","protected":false},"author":18,"featured_media":23435,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"Ciro Ascione, a sincere Italy | Restaurant Geneva | Edouard Amoiel","description":"Behind his two establishments is the silhouette of Ciro Ascione: a rigorous, charismatic man who knows exactly where he's going. Through his trattoria and pizze"},"_slim_seo_primary_term_category":0,"_slim_seo_primary_term_post_tag":0,"_slim_seo_primary_term_restaurants-par-lieux":0,"_slim_seo_primary_term_style-de-restaurant":0,"footnotes":""},"categories":[358],"tags":[],"restaurants-par-lieux":[353],"style-de-restaurant":[],"class_list":["post-23434","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-portrait","restaurants-par-lieux-geneva"],"acf":[],"_links":{"self":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/23434","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/comments?post=23434"}],"version-history":[{"count":2,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/23434\/revisions"}],"predecessor-version":[{"id":23475,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/23434\/revisions\/23475"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/23435"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=23434"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=23434"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=23434"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=23434"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=23434"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}