Alfonso Muzzi’s story began in 1795 in Foligno, in the Italian region of Umbria. Tommaso di Filippo Muzzi opened his confectionery shop in the Croce neighbourhood. Years later, the shop had become the Antica Pasticceria Muzzi. His passion brought forth a dynasty of cooks and pastry chefs, that to this day has kept the custom of calling all first-born males Filippo and Tommaso.
Alfonso Muzzi Ricevimenti & Food Design was born 20 years ago, as a side project by Pieralfonso Muzzi, who decided to branch out into banquet catering. A small, dynamic and unique outfit, Pieralfonso’s business grew rapidly, expanding from Foligno to other Italian cities and eventually opening premises in Rome, Florence and Milan.
Their research starts with ingredients: raw materials and outstanding techniques are essential, but there’s more to their success than this. Years of experience taught them that each client and each venue are unique. That’s why Alfonso Muzzi’s research covers every aspect of banquet planning, from fabric and palettes for furniture and staff uniforms to the visual presentation of each recipe and the design of plates and cutlery. They are endlessly learning and striving for quality.
Muzzi’s culinary style is deeply rooted in the rich Umbrian tradition and it makes excellent use of the region’s many typical ingredients. Tradition, of course, produces the best results when it’s contaminated with the living, breathing evolution of contemporary taste and when it’s seen in the context of a whole event. Past and present coexist, in a culinary style that respects its roots while embracing the delicate complexity of modern haute cuisine.>