Today we’d like to introduce you to PierGiorgio.
Hi PierGiorgio, please kick things off for us with an introduction to yourself and your story.
Pier Giorgio Manna has been involved in the restaurant business since 1964. He has owned and operated several restaurants in northern Italy, for approximately 25 years. He is also a certified Professional Sommelier.
His masterpiece is the well known “Ristorante da Silvio” located in the town of San Michele all’Adige, near Trento, (north Italy) in the heart of the Dolomite mountains. It was designed and decorated by Riccardo Schweizer, a local famous artist.
This Restaurant was started by PierGiorgio and his family was actively involved. Da Silvio is now owned and operated by one of PierGiorgio’s brother: Nicola Manna, and continues the tradition of a family run restaurant. In 2009 Da Silvio was the first Restaurant in Italy to became officially an Art Museum, protected by the department of Arts of the Trentino Province.
PierGiorgio’s charisma and leadership was officially recognized by colleagues and authorities. In 1980 he was elected the 1st President of the newly founded Trentino’s Restaurant Association.
In 1974, upon completion of over 3 years of courses, practices and exams, PierGiorgio Manna passed the final test and was certified as Professional Sommelier by the Italian Association of Sommeliers.
He kept the passion for food products and fine wines well alive. Today, after over 50 years of active experience, he can be easily defined a food and wine expert. PierGiorgio is willing to share his passion and knowledge with anyone interested in authentic Italian foods, foods products, wines and spirits.
In 1993 PierGiorgio moved to Manhattan to open, as a consultant, “The Pasta Place” a restaurant concept based on freshly made pasta.
In 1994 he took the position of Wine Director and Sommelier at Felidia Restaurant in New York City.
In 1996 he moved to Austin, TX and started distributing good Italian wines in the State of Texas.
In 2020 he started Pantry To Kitchen, a personal chef service.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
“With an entrepreneurial spirit at his core, he has turned every challenge into an opportunity to adapt, evolve, and grow.”
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
In every venture I’ve undertaken, I’ve started from scratch or revitalized an existing business, turning it into a true success story.
When developing Da Silvio, I anticipated the challenges of working with a renowned, highly creative artist. My focus was on striking the perfect balance—maintaining the business’s functionality while preserving the integrity of the artistic vision.
Are there any books, apps, podcasts or blogs that help you do your best?
Born before the 1950s in my family’s farmhouse in the Dolomite region of Northern Italy, I had the privilege of learning firsthand how to grow and use food from the land. Those early experiences refined my senses—smell, taste, and sight—well before modern sensory kits were available. My training came from nature itself: when selecting a Sauvignon Blanc, I would pick a nettle leaf and a tomato leaf, and the wine that mirrored their aromas was the one I chose.
Pricing:
- Wine Tasting (6wines and finger foods) $60
- 4 Courses Dinner $90
Contact Info:
- Website: https://www.pantrytokitchen.com/
