The Sfoglina Family, Deeply Rooted in Tradition


Fabio Trabocchi’s fondest memory of being in the kitchen as a child was watching his father make fresh pasta by hand every Sunday on the family pasta table - the very same table where the family would gather to dine, was “engineered” for the Italian love of pasta making. This table is our inspiration for Sfoglina, and you can find it in the restaurant today.

Sfogline, who are the masters of pasta making in Italy, were influential to Fabio as a young cook. From them he learned the craft.

Sfogline are maternal figures in the culture of Italian cooking.

"Sfogline treated me like a son and taught me how to be a gentleman, how to polish my shoes, how to iron my shirt, and how to talk to ladies ..." - Fabio



Fabio & Maria Trabocchi

Owners, FABIO Trabocchi RestaurantS

Fabio and Maria Trabocchi are a dynamic duo in Washington DC’s restaurant scene, driven by hospitality, quality and authenticity. They founded Fabio Trabocchi Restaurants in 2011, which today includes Fiola, Casa Luca, Fiola Mare, Sfoglina and the newest addition, Del Mar, opening at The Wharf Fall/Winter 2017. Their deeply-rooted respect for hard work and family tradition forms the moral and cultural foundation of their lives and work. Restaurants have been their way of life since they met in Washington in the '90s. Fabio’s expertise and pursuit of perfection paired with Maria’s natural style, beauty, and grace is a winning combination.

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Michael Fusano

executive chef

Chef Michael was born in Van Nuys, California. He was raised in an Italian family where pasta and traditional Italian cooking was all too familiar. Before moving to Washington DC, he worked for The Allerton Hotel in Chicago, and more recently he held the position of Chef de Cuisine at Casa Luca, joining the team in 2015. Chef Michael looks forward to inviting the Van Ness community into his home and winning over the hearts of neighbors one bowl of pasta at a time.


Gian Mario Cabiddu

general manager

Gian Mario was born and raised in the island of Sant Antioco, off the coast of Sardinia, Italy. He studied at the Scuola Alberghiera Porto Pino, and his hospitality career began at the age of 16. He moved to Bristol, England to work as a waiter at the Ancient Gate House Hotel. Gian Mario left England in 1993, landing in Washington, D.C., and at Chef Roberto Donna’s renowned Galileo. He was on the opening team of the beloved Arucola Osteria in Chevy Chase. Gian Mario joined the Casa Luca team in 2015, and is proud to be back in Upper Northwest in Van Ness.