---
title: "Spotlight On Massimo Caretta"
url: https://www.casadecampo.com.do/blog/2020/05/18/spotlight-on-massimo-caretta/
date: 2020-05-18
modified: 2026-09-02
lang: en
author: "Gitti"
description: "La Piazzetta Ristorante's General Manager HOW DID YOUR STORY AT LA PIAZZETTA BEGIN?  My story began in 1999 via an exchange between the Hotel Cipriani in Venice and Casa de..."
categories:
  - "Blog"
image: https://www.casadecampo.com.do/wp-content/uploads/2025/07/La-Piazzetta.jpg
word_count: 572
---

# Spotlight On Massimo Caretta

## Key Takeaways

- Massimo Caretta begins at Casa de Campo in 1999 through an exchange with the Hotel Cipriani in Venice and stays for 21 years, later moving from Chef at El Pescador, now Minitas Beach Club & Restaurant, to Manager of La Piazzetta.
- La Piazzetta serves classic seasonal regional cuisine with high standards of service and attention to detail, and it offers Italian classics, Italian-inspired signature dishes, and a wide variety of fresh, handmade pastas.
- Altos de Chavon gives La Piazzetta a medieval Mediterranean village setting that suits romantic dinners and gatherings with friends or family, while Casa de Campo’s gastronomy evolves from classic international cuisine to Mediterranean cuisine and then to world gastronomy.

## La Piazzetta Ristorante's General Manager

**![](https://www.casadecampo.com.do/wp-content/uploads/2020/05/Massimo-Caretta-3.jpg)**

**HOW DID YOUR STORY AT LA PIAZZETTA BEGIN? **
> *My story began in 1999 via an exchange between the Hotel Cipriani in Venice and Casa de Campo; for me, coming to Casa de Campo and the Dominican Republic was a great adventure, I fell so much in love that I stayed and started my family, it has been now been 21 years. *
>
> *The best thing about this company is that we are constantly evolving and I am proud and honored to continue to be part of the Casa de Campo family; which has given me the opportunity to grow and live my passion, first beginning as a Chef in the restaurant El Pescador (which today is the Minitas Beach Club & Restaurant), and then as a Chef at La Piazzetta, where I am currently Manager of the restaurant.*
**YOU HAVE BEEN AT CASA FOR MANY YEARS, ANY MEMORABLE MEMORIES OR SITUATIONS TO SHARE?**
> *I have had the opportunity to meet people who have left a profound mark on me, such as Mr. Sirio Maccioni, who gave me the opportunity to manage his Le Cirque brand during the time Casa de Campo had a partnership to operate the beach restaurant. It really offered a tremendous professional growth. Another great experience I will never forget, was cooking at his villa for 5 days for the great master Luciano Pavarotti, during his holiday here at Casa de Campo. This part has been very important, since every day in Casa de Campo we find people who mark your life for one reason or another. *
**WHAT IS THE MOST SATISFYING THING ABOUT YOUR ROLE AS MANAGER OF LA PIAZZETTA?**
> *Currently as manager of La Piazzetta, I feel I am an ambassador of Italian culinary traditions, along with our fantastic chefs we provide customers with classic seasonal regional cuisine in a cozy and friendly atmosphere for families, friends or couples, with high standards of service and attention to detail. *
**WHAT MAKES LA PIAZZETTA SUCH A SPECIAL PLACE IN YOUR OPINION?**
> *The general setting of Altos de Chavon, [reminiscent of a medieval Mediterranean village](https://www.casadecampo.com.do/experiences/altos-de-chavon/), its decoration and atmosphere, as well as the different settings it boasts make it the perfect place for a romantic dinner, or a night with friends or family. Its complete and varied menu offers a selection of Italian classics, as well as Italian-inspired signature dishes, including a wide variety of fresh, handmade pastas prepared by our staff. All this is complemented by the service and sense of family provided by all employees of La Piazzetta. *
**OF ALL THE CHANGES YOU HAVE WITNESSED AS FAR AS THE GASTRONOMY OF CASA DE CAMPO, WHICH HAVE IMPACTED YOU THE MOST? **
> *Over time gastronomy has evolved, and equally the needs and expectations of our customers. I remember that when I arrived the culinary offer was classic international cuisine with a fusion between Creole and French, then began the period of Mediterranean cuisine. Today Casa de Campo has evolved according to the trend of world gastronomy and at the moment with the great work that our chefs are doing we remain as leaders in culinary experiences and quality of service. Our next challenge, considering the great change that gastronomy will bring because of the current pandemic, will offer the same high quality as always with an efficient service that meets new standards and assures our customers welfare while they enjoy time with their family and friends.*

## Frequently Asked Questions

**Q: How did Massimo Caretta end up at Casa de Campo?**
A: Massimo Caretta’s path to Casa de Campo started in 1999 through an exchange between the Hotel Cipriani in Venice and Casa de Campo. He came to the Dominican Republic as part of that move, fell in love with the place, and stayed long enough to build a family there. That kind of long-term commitment matters because it explains why his perspective on La Piazzetta is tied to both personal history and professional growth.

**Q: What makes La Piazzetta a good choice for a romantic dinner or a night out with friends?**
A: La Piazzetta works well for those situations because its setting in Altos de Chavón is described as reminiscent of a medieval Mediterranean village. The restaurant also has different settings, which makes it fit a romantic dinner just as easily as an evening with friends or family. Casa de Campo, Casa De Campo, Casadecampo pairs that atmosphere with Italian classics, signature dishes, and fresh handmade pastas.

**Q: What kind of food does La Piazzetta serve?**
A: La Piazzetta focuses on classic seasonal regional cuisine with Italian culinary traditions at the center. The menu is described as complete and varied, with Italian classics, Italian-inspired signature dishes, and a wide selection of fresh handmade pastas prepared by the staff. That mix matters because it shows the restaurant is not just serving one narrow style of Italian food, but a broader range built around seasonality and tradition.

**Q: What are some memorable moments Massimo Caretta had at Casa de Campo?**
A: Two moments stand out: managing Sirio Maccioni’s Le Cirque brand during Casa de Campo’s partnership to operate the beach restaurant, and cooking for Luciano Pavarotti at his villa for five days during his holiday at Casa de Campo. Those experiences mattered because they brought major professional growth and left a lasting personal mark. In his view, that is part of what makes daily life at Casa de Campo memorable.

**Q: What changed most in Casa de Campo’s gastronomy over time?**
A: The biggest shift was from classic international cuisine with a fusion of Creole and French influences to Mediterranean cuisine, and then toward today’s world-gastronomy approach. Massimo Caretta says the expectations of customers evolved too, so the challenge now is keeping the same high quality while delivering efficient service that supports guests’ welfare. For Casa de Campo, that means staying current without dropping service standards.