National Foundation for Celiac Disease Awareness

Gianluca was born in Rome and spent summers in the mountains cooking with friends and family, where he acquired a natural desire for the culinary arts. Educated at the Culinary Institute of Rome, he has learned to incorporate both modern and traditional styles of cooking, bringing back long forgotten dishes \ with a fresh twist. He has worked in serveral restaurants throughout Tuscany and Umbria.

Chef Demontis opened his own restaurant, Melograno. The menu is based on fresh and seasonal ingredients, including homemade pastas, seafood and meats. Gianluca focuses mainly on the taste of each dish, bringing out its natural flavors and enhancing them with fresh herbs and delicate sauces.