Francesco Sodano

Sodano brings a Neapolitan sensitivity to Mediterranean seafood into the Veneto, intersecting with the Rana family's fresh pasta heritage. His fish-aging research draws from Japanese techniques applied to Italian fish varieties.

Francesco Sodano, born 1988 in Somma Vesuviana (Naples), is a Campanian chef who trained in some of Europe's most technical kitchens before taking the helm at Famiglia Rana in Verona in early 2024. He is known for pioneering fish-aging techniques in Italy and an avant-garde Mediterranean style informed by Japanese minimalism.

Campania, Italy — Neapolitan culinary roots; trained in avant-garde Spanish and Italian kitchens

Career

• Cook at El Celler de Can Roca, Girona, Spain (2010s)
• Cook at Mugaritz, Errenteria, Spain (2010s)
• Sous Chef at Enrico Bartolini al Mudec, Milan (2016–2019)
• Head Chef at Il Pagliaccio, Rome (2019–2023)

Mentored by Joan Roca, Enrico Bartolini.