Ciro Scamardella (born in Bacoli, near Naples, in 1988) is an Italian chef known for his creative and contemporary interpretation of Mediterranean cuisine. Raised with a deep passion for the flavours of his homeland, he trained at a hospitality school before gaining experience in some of Italy’s most respected kitchens. 

His professional journey includes working alongside leading chefs such as Paolo Barrale, Anthony Genovese, Antonio Cannavacciuolo and Roy Caceres, as well as a formative period in Spain with Martín Berasategui. In 2016, he was recognised as one of Italy’s most promising culinary talents, receiving the national award for Emerging Chef of the Year. Since 2018, Scamardella has been at the helm of Pipero Roma, where his cuisine is defined by bold flavours, modern techniques and a deep understanding of Mediterranean ingredients. 

His work continues to receive significant industry recognition, including being awarded two knives by a leading international culinary guide in 2025. Beyond the restaurant, Scamardella is also known for his television programme Ciro a Mammà, where he explores his family’s culinary roots and traditions.