Table of Contents
- From Italy to Belgium: A Leap of Faith
- Learning the Craft from the Ground Up
- Quality First: Ingredients Without Compromise
- A Small Kitchen, A Focused Menu
- Why the Name “Retro…Gusto”
- Authentic Italian Means Authentic Italian
- The Challenge of Being Truly Italian Abroad
- Why Retro…Gusto Joined Real Italian Restaurants
- Advice for Future Italian Restaurateurs Abroad
From Italy to Belgium: A Leap of Faith
Massimo, originally from Turin with family roots in the province of Salerno, never planned a career in the restaurant world. His background was in graphic design, a completely different path from what would later become his life’s work.
His journey to Bruges began thanks to his brother, who had moved there in the early 1990s and taken over a well-known restaurant with the help of three Italian owners. When they decided to step away, they wanted the business to remain in authentic Italian hands. Massimo happened to visit during that transition year , and what started as a short stay turned into a life changing opportunity.
He chose to leave everything behind in Italy and start from zero in Belgium.
Learning the Craft from the Ground Up
Massimo didn’t inherit a ready-made role, he learned restaurant work from scratch. Starting in the kitchen, he trained alongside experienced professionals and gradually developed his skills over nearly two decades.
His philosophy is clear and consistent:
“I don’t do gourmet cuisine. I cook like a grandmother or a mother would — simple dishes, but with high-quality ingredients.”
This approach defines the identity of his restaurant, Retro…Gusto.
Quality First: Ingredients Without Compromise
Retro…Gusto focuses on ingredient quality above all else.
Key choices include:
- Only organic meat
- Selected Italian cured meats and cheeses
- Trusted Italian suppliers and distributors
- Pizza dough made in-house daily
- Caputo flour for authentic pizza preparation
- No pre-made or frozen dough balls
Massimo highlights that while Belgium has excellent livestock and pasture quality, he still carefully selects suppliers who meet his standards, especially for organic meat.
A Small Kitchen, A Focused Menu
Retro…Gusto is intentionally small — around 30 seats — and this directly shapes the menu.
With one chef and one assistant, the kitchen is designed for:
- Fresh preparation
- Consistent quality
- Manageable complexity
- Weekly special suggestions
Menu staples include:
- Pizza and fresh pasta
- Scaloppine (Milanese, pizzaiola, porcini & truffle)
- Ossobuco
- Classic sauces like bolognese and arrabbiata
- Seafood pasta options
- Rotating weekly specials
Massimo avoids overly complex dishes not because he cannot make them, but because he refuses to compromise execution quality.
Why the Name “Retro…Gusto”
The restaurant name reflects both atmosphere and philosophy.
“Retro…Gusto” refers to:
- The aftertaste of good food and wine
- A nostalgic, retro interior with 60s–70s shelving
- Traditional cooking styles
- Old-fashioned hospitality
It’s a place where guests should feel welcomed… almost like being invited into someone’s home!
Authentic Italian Means Authentic Italian
Massimo is outspoken about one issue: fake Italian food abroad.
He regularly sees:
- Carbonara made with cream or turkey bacon
- Pizza with chicken or pineapple
- “Italian” menus run by non-Italian kitchens
- Recipes adapted beyond recognition
His rule is simple:
If you come for Italian food, you get Italian food, not a localized imitation.
No pineapple pizza. No chicken pizza. No cream carbonara.
The Challenge of Being Truly Italian Abroad
According to Massimo, many customers cannot easily distinguish authentic Italian restaurants from imitations, especially in tourist areas. Italian flags and menu names are often misleading.
This is one reason he chose to join Real Italian Restaurants, a network aimed at identifying and promoting genuine Italian establishments abroad.
He believes transparency and standards matter, both for customers and for restaurateurs who care about authenticity.
Conclusion: advice for future Italian restaurateurs abroad
Massimo’s advice for anyone opening an Italian restaurant outside Italy:
- Respect traditional recipes
- Use proper ingredients
- Avoid unnecessary fusion changes
- Don’t adapt dishes beyond recognition
- Keep identity clear and honest
Authenticity, he says, is not a marketing angle, it’s a responsibility.
source https://www.realitalianrestaurants.com/blog/the-story-of-retro%E2%80%A6gusto-how-massimo-built-a-true-italian-restaurant-in-belgium-%E2%80%94-without-compromises
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