A strategy lab for F&B and Hospitality
Identity, method and financial sustainability: three words that guide every project, from the first idea to a business that runs on its own.
Kalìa was born from the vision and experience of Maria Pia Pinelli, a strategy consultant with more than ten years in hospitality and restaurants.
Her path has crossed those of entrepreneurs, architects, chefs and bartenders, shaping a multidisciplinary, personal kind of consultancy that combines method, creativity and hands-on execution.
Every project is a shared process, built around the client’s identity. Today Kalìa is a network of professionals growing under her creative direction, to shape experiences that are authentic, solid and distinctive.
Maria Pia Pinelli
Strategy consultant with more than ten years in hospitality and restaurants.
LinkedIn profileWhat we aim for
Identity
Every project is built around the people who create it and those who will live it.
Method
A direction that connects expertise, timing and decisions from concept to launch.
Financial sustainability
Choices weighed by the value they create over time, not only by what they cost today.
The team
Specialists in Food & Beverage and Hospitality who share an approach based on quality, identity and sustainability.
Cosimo Gabellone
An Italian Army officer and veterinarian specialised in food inspection, self-monitoring and HACCP, he brings technical rigour, institutional experience and advanced knowledge of health regulations to Kalìa.
He oversees feasibility assessments, food-safety design and permit processes for F&B and hospitality venues. He is president of ALEA, which supports more than four hundred food and hospitality businesses.
Matteo Apollonio
Develops pizzeria and leavened-product projects: research, training and menu design.
Pizzaiolo at Zi’ Fausto – Cotto e Mangiato in Aradeo (Lecce), he has been recognised by Identità Golose and Gambero Rosso for his contemporary approach and the quality of his doughs.
The network
More than a team, a network of specialists: chefs, bartenders, food designers, architects, marketing experts and hospitality managers, in constant dialogue to build realistic, sustainable business models.
Filotico & Partners
Lecce
filoticoandpartners.comALEA
Technical and regulatory support for more than 400 food and hospitality businesses.
The best time to solve a problem is not when the restaurant is open. It is before you have created it.
30 minutes online, free of charge.