OsteRita was born in 2025 from an idea of Matteo Sivero, inspired to his grandmother Rita’s dream: to combine the tradition of poor, peasant Italian cuisine with creativity and innovation. Its cuisine gives a great value to authentic flavors, emotions, and memories, focusing on essence rather than appearance, and celebrates the dishes that symbolize Italian culture by following the rhythm of the seasons.
In the deep center of Valpolicella area, among vineyards and lush nature, this restaurant has been realized in the historic building from the ’50s called “La Cooperativa”, now restored respecting its original identity, representing the connection between memory and contemporaneity. Chef Matteo Sivero’s vision creates a convivial space where tradition, innovation, and a focus on sustainability coexist in balance.
OsteRita: a tailor-made kitchen between innovation, performance and historic spaces
Behind OsteRita’s kitchen there is a project built with precision and vision. Chef Matteo Sivero, together with Olis’ technical and sales team, has created a customized solution able to combine high professional performance and space optimization, a challenge made even more complex by the small size of the historic building that houses the restaurant.
The choice of equipment has been carefully studied to ensure efficiency, ergonomics and business continuity. Focus of the project is the new Super Grill complete with dedicated accessories, including a smoker and ingredient stand, designed to expand the chef’s creative possibilities and improve the workflow.
Completing the line is the touch line pasta cooker, designed to standardize processes and results, ensuring precision and constant support for the brigade’s needs.
Details such as the brand new steel knobs and the equipped tools door confirm that the focus is not only on performance, but also on everyday functionality, in an environment where contemporary technology and historical soul coexist in perfect balance.
Chef Matteo Sivero
Matteo Sivero, born in Verona in 1995, became the youngest Michelin-starred chef in Italy at just 19 years old, holding the Michelin star for seven consecutive years. Grown alongside his grandparents Rita and Antonio, he discovered his passion for cooking by watching his grandmother preparing traditional Neapolitan dishes.
Between hotel school, dawn shifts in pastry shops, and working in Verona’s restaurants, he transforms sacrifice and discipline into an international career filled with awards, collaborations, and projects with Italian embassies around the world. For Sivero, the Michelin star was never an achievement, but the natural consequence of dedication, rigor, and absolute passion for cooking.
”Curiosity and desire to improve have never been lacking”