Sandra Ciciriello at the age of eighteen just for a bet, she started to work to the fish market and she doesn't know that work would be with her for the rest of her life, because that work make her lovefull.
Then she started to work on the fish knowledge as a seller for one of the most popular ichthyic trader in Milan.
The sell becames a love, and she star to work on it and gets start a very hard work for a woman in the ichthyic sellars's market (which was in "via Zuretti" next to the Milan central station) for defrost and sell the fresh fish on the General Milan Ichthyic Market.
Than, she started to travel, to the merchant sheepwith the most popular fleet such as Manfredonia, Chioggia, Trieste, Pescara, Cesenatico and much more.
The fishmonger a love. The art to know how to cut, wash and keep the fish.
For sell a product you should know how to properly use it.
So, is was born another big passion: the cooking.
Cooking fish with love and deep knoledge of the raw material from the best italian tradition.
In the 2003 she gets registerd to a.i.s., association italian sommelier acquiding the important culture of the union between food and wine.
In the 2004 the meeting with the chef Viviana Varese and her creativity gaves her the pleasure to combine grate meat and fish plates and the rich bottles of her wine cellar choosed and tasted by her fine palat.
The debut in Milan with the chef Viviana Varese is registered on May 2007.

Viviana Varese was born in Salerno by a restaurateur's family from the 21st july 1974 and debuted to roll pizza when she was seven.
At the age of 21 she started her first stage at the Mediterraneo restaurant in Piacenza supported by a chef trained at the Casina Rossa, epic Naples restaurant and she acqiured the firsts bases of mediterranean cuisine.
After that it follow the Gualtiero Marchesi stage (2 Michelin stars) from whom she learnt the organizzation of a big restaurant.).
The debut was on may the 29th 1999 with "il Girasole" her first restaurant in Lodi.
Than lots of other masters:
- Gambero Rosso alla Città del Gusto course
- Choccolate master with Maurizio Santin, 2 micheline stars
- Creative cuisine and fish course
- Pastisserie course with Jordi Butron di Espacesucre Barcellona
- Pastisserie course with Leonardo di Carlo
- Preparation of the meat stage to the Institute of cookery art Etoille. Sottomarina Chioggia
- Course at Alma, International cookery shool, by Gualtiero Marchesi.
Here she star to be very close to Moreno Cedroni cuisine.