Marco Civoli
Multifaceted and passionate
Entrepreneur, restaurant-owner or actor... which do you feel most strongly?
I do everything with the same passion. My job is in the cashmere trade, the highest level. Both the raw materials and the finished product, because in Mongolia I produce blankets. But now I have 17 movies behind me, so I also feel a bit like an actor... My debut was with Zeffirelli: I was 20 years old, before the accident. Then, after quitting for a while, I started again and did some small parts with Pieraccioni, Veronesi, Verdone. Important directors on the Italian scene, but also friends, especially Veronesi.
And the restaurants?
It’s my most recent project. I live in Miami most of the year and go to a lot of the restaurants. They’re like my second home. In Florida, I first opened a small restaurant La piccola cucina near Cipriani, a very chic cuisine that has an older version in New York, in Tribeca.
At the same time with the Florentine chef from Fuor d’Acqua, Daniela, and Marco, her husband and one of the partners in the Tuscan restaurant, we decided to bring the winning formula of fresh fish to Miami. We’ve been open for few month, and are in the start-up phase. .
How did your food culture start?
Travelling a lot, I was always looking for places where I felt at ease, at home. With the right lights, attentive service and of course excellent basic ingredients. And I try to do this in my restaurant
