The Ristorante Centopassi was initiated by Stefano Comello, a 34-year-old chef with over 15 years of experience in restaurants, hotels and catering in Friuli Venezia Giulia, specifically in Trieste, Gorizia and Udine. Born in Trieste, he developed a passion for cooking from a young age, stealing the secrets of his mother and grandmothers. At the age of 14, he enrolled in the Bonaldo Stringher Professional Institute in Udine, commuting from Trieste for all of his 5 years of high school. In 2007, he graduated as a restaurant technician. He began his work experience during the summer breaks from school and at the age of 15 he managed to gain experience in a renowned Trieste seafood restaurant, where he began to understand the real dynamics of life in the kitchen. In the first few years after graduating, thanks to an unbridled passion and excellent predisposition for the profession, he was given important roles in many kitchens of Friulian restaurants. With his wife Sabrina, whom he met in high school, he ended up in San Daniele del Friuli, his wife’s hometown. Stefano’s dream has always been to open his own seafood restaurant, and after 16 years as an employee in various establishments, he decided to take the leap and fulfill his dream. On February 13, 2023, Ristorante Centopassi was finally established, introducing seafood cuisine in an unusual location, the homeland of the famous prosciutto crudo. At this restaurant, the chef and owner himself serves delicious seafood dishes, even creatively pairing them with the king of San Daniele, the prosciutto crudo.