Facciola – Specialitá e Vino
The secret behind being successful in what you do is to put passion in it and to enjoy what you are doing. This is why even though I work in and for my bar around 12 hours per day I only feel I am working when I have to clean the floor.Aurora Facciola, Owner
Every time we open the place and get ready for another shift, what we have in mind is being there and investing ourselves at 360 degrees in what we do. Since the beginning of 2015, what characterized the wine-bar Facciola is in fact the personality and the style of how we approach our work. Coming from backgrounds and experiences far away from the gastronomy field, the Facciola staff has always been a polyhedral mix of people who believe that wine and food are not a simple delight for mind and body but also a tool through which you can tell a thousand stories.
Connect with us
Aurora FacciolaAurora was born in Piemonte (Pedimont) region from Italian and Venezuelan parents. Facciola is nothing more than the result of the life-path she walked until now. Her experience abroad when she spent a year in the United States at 17 was one of turning points of her life: getting in touch with people from different cultures made her realize that cultural contamination, apart for being already in her blood, would have been a life companion in the personal, educational and professional spheres. She graduated in Economics with the thesis focused in Cultural Marketing and then worked for years as entertainer and tour guide in different parts of the world before turning to the gastronomy field opening Facciola.
Sebastian JanzonSwedish-Italian Sebastian was born and raised in Ostia (Rome), but his mind has always been somewhere else. Sociology and Cultural Mediation studies are his background, while five years of volunteering in various youth organizations are, according to him, the most precious teaching he ever received in his life until now. He came to Berlin to build himself a new world and ended up by totally changing his reality by embarking in a new challenge such as working in the Gastronomy field and filling his life with wine and a manager position at Facciola, gained after two years of work and a 1st level Sommelier degree obtained in October 2016.